LIGHT BEEF STEW RECIPE RECIPES

SIMPLE BEEF STEW RECIPE | ALLRECIPES

Simple Beef Stew Recipe | Allrecipes image

Simple and hearty beef stew I make for my family.

Provided by Laura Bloomer Wine

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
2 pounds room temperature beef stew meat, cut into 1 1/2-inch cubes
½ cup all-purpose flour
1 yellow onion, roughly chopped
1 teaspoon minced garlic
1 (32 ounce) carton low-sodium beef broth
1 (15 ounce) can crushed tomatoes
3 yellow potatoes, or more to taste, cubed
3 stalks celery, chopped
1 cup baby carrots
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 teaspoon dried basil

Steps:

Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Nutrition Facts : Calories 402.7 calories, CarbohydrateContent 27.7 g, CholesterolContent 62.6 mg, FatContent 21.5 g, FiberContent 4 g, ProteinContent 24.4 g, SaturatedFatContent 7.1 g, SodiumContent 238.3 mg, SugarContent 2.7 g

LIGHT AND BRIGHT BEEF STEW | MARTHA STEWART

Light and Bright Beef Stew | Martha Stewart image

With leeks, parsnips, dill, and white wine rather than red, this is not your typical beef stew. It's fresher and brighter and altogether brothier, an early spring recipe that's still comfort food but just right for shoulder season when the promise of warmer days is right around the corner.

Provided by Martha Stewart

Categories Beef Recipes

Total Time 3 hours 25 minutes

Prep Time 40 minutes

Number Of Ingredients 12

Ingredients

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, chopped and rinsed
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
3/4 cup dry white wine
3 1/2 cups low-sodium chicken broth
4 parsnips (8 ounces), peeled and cut into 1 1/2-inch pieces
2 sweet potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
Chopped fresh dill, for serving

Steps:

Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Add leeks and thyme and cook until leeks are golden, 3 to 4 minutes. Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir parsnips and sweet potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour.
Ladle stew into shallow bowls, sprinkle with dill, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

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With leeks, parsnips, dill, and white wine rather than red, this is not your typical beef stew. It's fresher and brighter and altogether brothier, an early spring recipe that's still comfort food but just right for shoulder season when the promise of warmer days is right around the corner.
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Total Time 198 minutes
Calories 387 per serving

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Calories 260 calories per serving

1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
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