SLOW-COOKER BEEF STEW WITH CARROTS AND POTATOES RECIPE ...
Provided by Food Network Kitchen
Total Time 7 hours 15 minutes
Prep Time 15 minutes
Cook Time 7 hours 0 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
Nutrition Facts : Calories 487 calorie, FatContent 12 grams, SaturatedFatContent 4 grams, CholesterolContent 123 milligrams, SodiumContent 637 milligrams, CarbohydrateContent 37 grams, FiberContent 4 grams, ProteinContent 55 grams
EMERIL'S BEST BEEF STEW RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
- Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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