Best Comfort Food Beef Stew Recipes

COMFORT FOOD BEEF STEW

Comfort Food Beef Stew image

Make and share this Comfort Food Beef Stew recipe from Food.com.

Provided by Sugardoll

Categories Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs stew meat
1/4 cup flour
2 tablespoons oil
4 cups water
1 tablespoon Worcestershire sauce
2 teaspoons garlic
3/4 teaspoon pepper
2 bay leaves
4 carrots
2 stalks celery
4 medium red potatoes
3 small onions
2 green bell peppers
3 tablespoons flour
3 tablespoons water

Steps:

Place beef and flour in a plastic baggie, Shake.
Pour oil into a large dutch oven, heat.
Add beef cook until brown, stirring occasionally.
Add water and next 4 ingredients.
Bring to a boil.
Cover.
Reduce heat and simmer 2 hours or until beef is tender.
Discard bay leaves.
Cut carrots, celery, potatoes, onion, and bell pepper, add to stew.
Cover and simmer 30 minutes, or until tender.
Combine water and flour, stirring well.
Pour into stew.
Boil, stirring constantly till thick and bubbly.

Nutrition Facts : Calories 411.3, Fat 11.8, SaturatedFat 3.6, Cholesterol 96.8, Sodium 221, Carbohydrate 40.2, Fiber 5.4, Sugar 6.8, Protein 37.8

COLD WEATHER COMFORT FOOD: SIMPLE BEEF STEW

Cold Weather Comfort Food: Simple Beef Stew image

Beef stew is one of those quintessential cold weather comfort foods. I'll make it at the first whisper of a chill in the air and continue until the crocuses bloom in the Spring. Most of the ingredients are fairly traditional for a beef stew; however, I've added a few things to keep you warm on those cold, gray Winter...

Provided by Andy Anderson !

Categories Beef

Time 3h30m

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
2 Tbsp flour, all purpose variety
1 tsp ground cumin
1 tsp paprika
1 pinch cayenne pepper, or to taste
salt, kosher variety, to taste
black pepper, freshly ground, to taste
4 Tbsp grapeseed oil
3 lb chuck roast, boneless
3 or 4 slice thick-cut bacon
1 large yellow onion, thickly sliced
6 small red potatoes, cut into quarters, about 12 ounces
3 medium carrots, peeled, and cut on the bias, about 8 ounces
2 sprig(s) fresh rosemary
2 sprig(s) fresh thyme
2 clove cloves, smashed
2 1/2 c hot beef stock, not broth (freshly made, if possible)
1/2 c dry white wine

Steps:

1. PREP/PREPARE
2. Gather your ingredients.
3. Chef's Tip: The most important ingredient in this recipe is the correct cut of beef. The wrong cut of beef can become dry and stringy, which no sauce will ever be able to rescue. If you use beef chuck roast, you will have a juicy, tender and flavorful roast. Every time.
4. Take the smashed garlic, /rosemary and thyme, and tie together in a piece of cheesecloth with a piece of cooking twine.
5. Chef's Note: Tying the spices together is called a bouquet garni. By bundling them together it helps to remove them from the stew before consumption.
6. Add the oil to a Dutch oven, and bring the heat up to medium-high.
7. Season the roast with salt and pepper.
8. Add the roast to the Dutch oven and sear, about 4 minutes per side.
9. Chef's Note: Searing a roast does NOT lock in the juices (not sure how that rumor got started); however, it will add flavor to the finished product.
10. Remove the roast, and reserve.
11. Place a rack in the lower position, and preheat the oven to 300f (150c)
12. Reduce the heat on the Dutch oven to medium low, and layer the onions, potatoes and carrots, in that order.
13. Chef's Tip: Try to cut the carrots and potatoes to the same thickness. That way they will all cook evenly.
14. Return the roast to the Dutch oven.
15. Add the cumin, paprika, cayenne, flour, and wine to the hot broth, and whisk to combine.
16. Add the liquid to the Dutch oven, along with the bouquet garni.
17. Add the bacon slices to the top of the roast.
18. Allow the liquid to come up to a slight simmer.
19. Cover and place in the preheated oven.
20. Cook in the oven (without opening) for 2 to 3 hours, or until the roast is fork tender.
21. Chef's Tip: If you want your veggies to have a bit more of a bite to them, then do not add them until the last hour of cooking.
22. Remove the roast, discard the bacon and allow it to rest for 10 minutes.
23. Remove the bouquet garni from the liquid and discard.
24. PLATE/PRESENT
25. Place some veggies and gravy in a deep plate.
26. Add a thick slice of beef to the top, and ladle on a bit more gravy.
27. Serve with some nice biscuits, to soak up all that yummy gravy. Enjoy.
28. Keep the faith, and keep cooking.

STICK-TO-YOUR-RIBS BEEF STEW - A COMFORT FOOD

Stick-to-your-ribs Beef Stew - A comfort Food image

This is a combination of a basic stew recipe and the 30 or so years of making it. I love comfort foods and anything you can make in one pot is always a plus. I generally move everything into a crock pot and let it slow cook overnight, but it can be done on the stove top in the dutch oven and cooked for about 3 hours...

Provided by Lisa Spivak

Categories Ribs

Time 3h45m

Number Of Ingredients 11

Ingredients

2 1/2 lb beef for stewing , cut into cubes (usually comes that way)
1/3 c all purpose flour
Salt and Pepper to taste
Paprika
1 clove garlic. minced
3 c water ( I use low sodium beef stock instead and 2 cups water as well )
4 beef bouillon cubes ( if you use the beef stock, you can either cut these out or use to taste - lower sodium that way )
1 Tbsp Worcestershire sauce ( I use Gravy Master or Kitchen Bouquet - this depends on how you want the gravy to be... )
5 medium potatoes, cut in chunks
16 oz bag of carrots, cut in chunks
3 stalks celery, cut in chunks or med dice ( you can also add mixed frozen veggies or frozen peas or whatever floats your boat )

Steps:

1. mix flour, salt, pepper and paprika together. In small batches, coat stew beef with flour mixture. Set aside. Reserve leftover flour mixture. In 6 qt Dutch oven, heat oil over medium heat. Brown meat all over ( does not need to be cooked through ) a few pieces at a time. Remove and set aside. When all the meat is browned, add garlic and onions to the pan drippings; cook 3 minutes, stirring until onion is almost tender. Gradually add water ( or stock ),bouillon and worcestershire, stirring. Add the meat and heat to boiling. Add the potatoes and carrots and cover. Simmer about 2 1/2 hours. Add celery and cover. Simmer another 20 minutes or so...If you are using frozen peas/veggies, add and simmer for another 5 to 10 minutes. Here, I add water to the reserved flour, stir until it is lump free then add to thicken the gravy. I also add mushrooms...I substitute rough cut (quartered) onions for the diced and also baby carrots instead of regular... Flavor to your taste...it is something you can experiment with and I serve over egg noodles or with a nice crusty bread and butter or what ever you like... Have fun!

COMFORT FOOD ESSENTIALS: AWESOME BEEF & BRAT STEW

Comfort Food Essentials: Awesome Beef & Brat Stew image

Autumn is in the air. While I was sitting outside this morning, it was cool enough to see your breath. I even had to turn on one of the IR heaters... With Fall approaching, I begin to turn my attention to more hardy fare, and soups, stews, and chilies are at the top of that list. This is a fun recipe to make, packs a lot of punch, and will warm you up on even the coldest of days. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Beef

Number Of Ingredients 25

Ingredients

PLAN/PURCHASE
1 1/2 pound(s) charcoal steak, cut into bite-size cubes
1/4 cup(s) flour, all-purpose variety
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
- grapeseed oil, for browning the beef
2 medium brats, cut into thick slices, i used johnsonville, about 8 ounces
1 cup(s) beer
1 cup(s) beef stock
1 cup(s) filtered water
2 teaspoon(s) ground cumin
2 teaspoon(s) dehydrated onions, ground to a powder
1 teaspoon(s) dried oregano
1 teaspoon(s) dried parsley flakes
1 teaspoon(s) dried basil
2 - 3 medium dried bay leaves
1 pound(s) small golden potatoes, halved or quartered
2 medium carrots, thickly cut on the bias
1 medium yellow onion, peeled and thickly sliced
2 medium celery ribs, thickly cut on the bias
OPTIONAL ITEMS
- cayenne pepper, for heat
- red-pepper flakes, for heat
- a bit more cumin, you can never have enough cumin
- freshly baked (still warm) crusty french bread

Steps:

PREP/PREPARE
I am using charcoal steak for the recipe, because they have a lot of flavor, and tenderize well in the braise liquid.
To give this recipe more of a deep flavor, I am using homemade bone broth, in place of the beef stock. If you are looking for a simple recipe to make bone broth, check this one out. https://www.justapinch.com/recipes/soup/beef-soup/cooking-essentials-beef-bone-marrow-broth.html?r=3
Gather your Ingredients (mise en place).
Place a rack in the bottom position, and preheat the oven to 350f (175c).
Add the flour; along with some salt and pepper, to a bowl.
Add the cubed beef, and toss to coat.
Add about a tablespoon of grapeseed oil to a heavy-bottomed pot, over medium-to-medium-high heat.
Add half the flour-coated beef, and cook until browned on all sides, about 5 - 7 minutes
When nice and brown, remove and reserve.
Add a bit more grapeseed oil to the pot, then brown the remainder of the beef, and reserve.
Add the sliced brats, slightly brown, and then add to the reserved beef.
Reduce the heat to medium, remove all but 1 tablespoon of oil from the pan, and then add the onions.
Stir until they begin to soften, about 3 - 4 minutes.
Deglaze the pot by pouring in the beer, and allowing it to simmer for 2 - 3 minutes.
Chef's Note: While the beer is simmering, use a wooden spoon to scrape up the fonds that have developed on the bottom of the pot.
Add the sliced brats, the reserved beef, the beef stock, water, the dry spices, and then bring up to a simmer.
Cover, and place into the preheated oven for 1 hour.
While the stew is baking, prep the veggies.
After 1 hour, add the veggies to the pot, give it a stir, and put back into the oven, until the beef is tender, and the veggies are cooked, an additional 45 - 60 minutes.
Chef's Note: While you have the pot out of the oven, give it a taste, and adjust the seasonings accordingly.
Chef's Tip: The veggies will be ready when they can be easily pierced with a paring knife.
Chef's Note: Do not forget to remove the bay leaves, and do a final tasting for proper seasoning, before serving.
PLATE/PRESENT
Serve in big bowls, with some crusty bread to sop up all those amazing juices. Enjoy.
Keep the faith, and keep cooking.