TRADITIONAL BEEF STEW RECIPE: HOW TO MAKE IT
The aroma of this classic beef stew is irresistible, making it impossible not to dig in the moment you walk in the door. —Rosana Pape, Hamilton, Indiana
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 15 minutes
Prep Time 15 minutes
Cook Time 08 hours 00 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine all ingredients. , Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 334 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 611mg sodium, CarbohydrateContent 39g carbohydrate (13g sugars, FiberContent 6g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
RED WINE-MARINATED BEEF STEW RECIPE | ALLRECIPES
A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!
Provided by PittsburghersLuv2eat
Categories Beef Stew
Total Time 6 hours 50 minutes
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
- Remove beef from the wine and pat dry with paper towels. Reserve the wine.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
- Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
- Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.
Nutrition Facts : Calories 503.8 calories, CarbohydrateContent 28.3 g, CholesterolContent 70.2 mg, FatContent 24.2 g, FiberContent 3.8 g, ProteinContent 26.4 g, SaturatedFatContent 8 g, SodiumContent 400.8 mg, SugarContent 6.3 g
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