HOW TO MAKE MEXICAN BEEF STEW RECIPES

Name: Wintertime Braised Beef Stew
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8 servings (2 quarts).
Ingredients: 2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces; 2 tablespoons all-purpose flour; 2 teaspoons Montreal steak seasoning; 2 tablespoons olive oil, divided; 1 large onion, chopped; 2 celery ribs, chopped; 2 medium parsnips, peeled and cut into 1-1/2-inch pieces; 2 medium carrots, peeled and cut into 1-1/2-inch pieces; 2 garlic cloves, minced; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 cup dry red wine or reduced-sodium beef broth; 2 tablespoons red currant jelly; 2 bay leaves; 2 fresh oregano sprigs; 1 can (15 ounces) cannellini beans, rinsed and drained; Minced fresh parsley, optional

WINTERTIME BRAISED BEEF STEW RECIPE: HOW TO MAKE IT

Wintertime Braised Beef Stew Recipe: How to Make It image

This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California

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 quarts).

Number Of Ingredients 16

Ingredients

2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 teaspoons Montreal steak seasoning
2 tablespoons olive oil, divided
1 large onion, chopped
2 celery ribs, chopped
2 medium parsnips, peeled and cut into 1-1/2-inch pieces
2 medium carrots, peeled and cut into 1-1/2-inch pieces
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine or reduced-sodium beef broth
2 tablespoons red currant jelly
2 bay leaves
2 fresh oregano sprigs
1 can (15 ounces) cannellini beans, rinsed and drained
Minced fresh parsley, optional

Steps:

Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 310 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 373mg sodium, CarbohydrateContent 26g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

WINTERTIME BRAISED BEEF STEW RECIPE: HOW TO MAKE IT

Wintertime Braised Beef Stew Recipe: How to Make It image

This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California

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 quarts).

Number Of Ingredients 16

Ingredients

2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 teaspoons Montreal steak seasoning
2 tablespoons olive oil, divided
1 large onion, chopped
2 celery ribs, chopped
2 medium parsnips, peeled and cut into 1-1/2-inch pieces
2 medium carrots, peeled and cut into 1-1/2-inch pieces
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine or reduced-sodium beef broth
2 tablespoons red currant jelly
2 bay leaves
2 fresh oregano sprigs
1 can (15 ounces) cannellini beans, rinsed and drained
Minced fresh parsley, optional

Steps:

Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

More about "how to make mexican beef stew recipes"

WINTERTIME BRAISED BEEF STEW RECIPE: HOW TO MAKE IT

This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
From tasteofhome.com
Reviews 4.6
Total Time 02 hours 40 minutes
Category Dinner
Calories 310 calories per serving

Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

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