OLD-FASHIONED BEEF STEW RECIPE: HOW TO MAKE IT
This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 00 minutes
Prep Time 30 minutes
Cook Time 02 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 302 calories, FatContent 11g fat (0 saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 263mg sodium, CarbohydrateContent 21g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 31g protein. Diabetic Exchanges 3 lean meat
HEARTY BEEF AND POTATO STEW RECIPE | MYRECIPES
This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.
Provided by Maureen Callahan
Yield 12 servings (serving size: about 1 cup stew and 1 portion bread)
Number Of Ingredients 17
Steps:
- Preheat oven to 300°.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
- Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves. Sprinkle with parsley, if desired. Serve with bread.
Nutrition Facts : Calories 440 calories, CarbohydrateContent 45.9 g, CholesterolContent 64 mg, FatContent 14.3 g, FiberContent 4 g, ProteinContent 28.4 g, SaturatedFatContent 5.4 g, SodiumContent 753 mg
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