CLASSIC BEEF STEW FROM BIRDS EYE® RECIPE | ALLRECIPES
Using prepared hearty stew veggies and beef broth, you can have delicious beef sirloin stew on the table in under half an hour.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oil in large deep nonstick skillet over medium high heat and brown beef.
- Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Nutrition Facts : Calories 298.4 calories, CarbohydrateContent 17.9 g, CholesterolContent 60.3 mg, FatContent 14 g, FiberContent 3.5 g, ProteinContent 21.1 g, SaturatedFatContent 4.8 g, SodiumContent 655.4 mg, SugarContent 2.5 g
BEEF RIB EYE AND VEGETABLE STEW RECIPE - GALEN ZAMARRA ...
Plus: More Beef Recipes and Tips
Provided by Galen Zamarra
Total Time 25 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat a large skillet. Add the oil and heat until wisps of smoke appear. Add the meat, season generously with salt and pepper and brown on all sides over moderately high heat, about 4 minutes total. Using a slotted spoon, transfer the meat to a plate.
- Melt the butter in the skillet. Add the carrots, garlic, potato and onion and cook until lightly colored, about 3 minutes. Stir in the flour. Add the red wine and simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme sprigs and bay leaf and bring to a boil. Cover and simmer over moderately low heat until the carrots and potato are fork tender, about 6 minutes.
- Add the peas and the meat along with any accumulated juices, cover and simmer until the meat is heated through and medium rare, about 3 minutes. Discard the bay leaf and thyme sprigs. Season with salt and pepper, garnish with thyme leaves and serve.
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