COUNTRY STYLE BEEF STEW RECIPES

Name: Slow-Cooker Country French Beef Stew
Prep time: 25 min
Total time: 7 h 55 min
Yield: 12
Cuisine: French
Ingredients: 6 slices bacon, cut into 1/2-inch pieces; 1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces; 1 large onion, cut into 1/2-inch wedges; 3 cups ready-to-serve baby-cut carrots; 1 cup red Zinfandel wine or nonalcoholic red wine; 3/4 cup Progresso™ beef flavored broth (from 32-oz carton); 3 tablespoons Gold Medal™ all-purpose flour; 1 teaspoon dried basil leaves; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 can (14.5 oz) diced tomatoes, undrained; 1 package (8 oz) sliced fresh mushrooms (3 cups); 1/2 cup julienne-cut sun-dried tomatoes (not oil-packed); Hot cooked egg noodles, if desired; Chopped fresh parsley or basil leaves, if desired

SLOW-COOKER COUNTRY FRENCH BEEF STEW RECIPE - BETTYCROCKER.COM

Slow-Cooker Country French Beef Stew Recipe - BettyCrocker.com image

Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.

Provided by Betty Crocker Kitchens

Total Time 7 hours 55 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 16

Ingredients

6 slices bacon, cut into 1/2-inch pieces
1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
1 large onion, cut into 1/2-inch wedges
3 cups ready-to-serve baby-cut carrots
1 cup red Zinfandel wine or nonalcoholic red wine
3/4 cup Progresso™ beef flavored broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/2 cup julienne-cut sun-dried tomatoes (not oil-packed)
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 270 , CarbohydrateContent 9 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 4 g, TransFatContent 1/2 g

DUTCH OVEN BEEF STEW RECIPE: HOW TO MAKE IT

Dutch Oven Beef Stew Recipe: How to Make It image

"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you’re all set."

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 35 minutes

Prep Time 20 minutes

Cook Time 02 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed

Steps:

In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 439 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 426mg sodium, CarbohydrateContent 50g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 30g protein.

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