BEEF STEW WITH TAPIOCA RECIPES

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TRADITIONAL BEEF STEW RECIPE: HOW TO MAKE IT



Traditional Beef Stew Recipe: How to Make It image

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

1 pound beef stew meat, cut into 1-inch cubes
1 pound fresh baby carrots
2 medium potatoes, cut into chunks
2 medium onions, cut into wedges
1 cup drained diced tomatoes
1 cup beef broth
1 celery rib, cut into 1/2-inch pieces
2 tablespoons quick-cooking tapioca
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

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



Red Wine-Marinated Beef Stew Recipe | Allrecipes image

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

2 pounds beef stew meat, cubed
3 cups dry red wine
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
6 slices center-cut bacon, cut into 1/2-inch pieces
3 medium potatoes, peeled and quartered
3 medium carrots, peeled and chopped into 1/2-inch pieces
6 ounces fresh green beans, trimmed and halved
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled, or more to taste
4 cups low-sodium beef broth
1 (15 ounce) can Italian-style stewed tomatoes
1 teaspoon dried rosemary
½ teaspoon dried sage
¾ cup sliced portobello mushrooms
4 tablespoons tapioca flour, or as needed
4 tablespoons cold water, or as needed

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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