HEARTY BEEF STEW RECIPE RECIPES

Name: Hearty Beef & Sweet Potato Stew
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8 servings (2-1/2 quarts).
Ingredients: 3 tablespoons canola oil, divided; 1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces; 2 medium onions, chopped; 2 garlic cloves, minced; 2 cans (14-1/2 ounces each) reduced-sodium beef broth; 1/3 cup dry red wine or additional reduced-sodium beef broth; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 3/4 teaspoon pepper; 3 tablespoons cornstarch; 3 tablespoons cold water; 1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes; 1 pound baby portobello mushrooms, halved; 4 medium carrots, cut into 1/2-inch slices; 2 medium parsnips, cut into 1/2-inch slices; 1 medium turnip, cut into 3/4-inch cubes

HEARTY BEEF & SWEET POTATO STEW RECIPE: HOW TO MAKE IT

Hearty Beef & Sweet Potato Stew Recipe: How to Make It image

I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. —Renee Murphy, Smithtown, New York

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 40 minutes

Prep Time 40 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

Ingredients

3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes

Steps:

Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SLOW COOKER HEARTY BEEF STEW RECIPE - FOOD.COM

Slow Cooker Hearty Beef Stew Recipe - Food.com image

I've never been a big fan of beef stew, but I really enjoy this recipe that I got from Cook's Country. The meat comes out fork-tender, the broth is rich and just thick enough to coat a spoon, and the vegetables are perfectly cooked. This way of preparing beef stew keeps the vegetables from turning to mush by steaming them on top of the stew in a "hobo pack". The stew is thickened without giving it a starchy texture by using Minute Tapioca. Also, you get a big beefy flavor by slipping in a few tablespoons of soy sauce. It takes a little more prep time, but you can do most of the prep for this recipe the night before the ingredients go into the slow cooker. I think the extra time preparing it is worth it! Just prepare the recipe through step 7 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 8. The cooking time will run to the high end of the ranges given in the recipe. If you're going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.

Total Time 130 minutes

Prep Time 30 minutes

Cook Time 1

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

5 lbs boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
salt, to taste
pepper, to taste
3 tablespoons vegetable oil
4 medium onions, chopped fine
1 (6 ounce) can tomato paste
2 cups low sodium chicken broth or 2 cups beef broth
3 tablespoons soy sauce
1 lb carrot, peeled and cut into 1-inch pieces
1 lb parsnip, peeled and cut into 1-inch pieces
1 lb red potatoes, cut into 1-inch pieces
1 1/2 teaspoons fresh thyme, minced
2 bay leaves
2 tablespoons minute tapioca
2 cups frozen peas, thawed

Steps:

Dry beef with paper towels, then season with salt and pepper.
Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
Add half of beef and brown on all sides, about 8 minutes.
Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
Add tomato paste and cook, stirring well, for 2 minutes.
Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
Season with salt and pepper.
Wrap vegetables in foil packet that will fit in slow cooker.
Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
Transfer vegetable packet to plate.
Carefully open packet (watch for steam) and stir vegetables and juices into stew.
Add remaining 1 t thyme and peas and let stand until heated through.
Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 851.6, FatContent 31.1, SaturatedFatContent 11.5, CholesterolContent 249.5, SodiumContent 1203.7, CarbohydrateContent 58, FiberContent 11.7, SugarContent 20.1, ProteinContent 89.8

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