Best Flavorful Beef Stew Recipes
FLAVORFUL BEEF STEW
This tasty and rich beef stew creates a thick sauce that goes great with bread. I find it much easier to prepare than on the stovetop or in the oven.-jackitt, Taste of Home Online Community,
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place mushrooms, potatoes, carrots, onion and celery in a 3-qt. slow cooker. In a large resealable plastic bag, combine flour, paprika, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Add to slow cooker., Combine the broth, teriyaki sauce, garlic and bay leaf; pour over beef. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 745mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
FLAVORFUL BEEF STEW IN THE CROCK POT
This is a very flavorful beef stew that is fully of chunky vegetables, and tender bites of beef. I love this recipe in the fall or winter when it is chilly outside. You can make a big batch of it and save some for later. I created this recipe when I was "souping up" a basic stew recipe.
Provided by wdtanner
Categories Stew
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes, carrots, and celery in bottom of the slow cooker. Place the stew meat on top of the vegetables. The oil from the meat will help cook the vegetables, and prevent the meat from cooking unevenly. Then pour the rest of the ingredients into the crock pot. Season to taste. I like to use seasoned salt, and celery salt. Set the crock pot to a medium setting and allow 3-5 hours to cook.
Nutrition Facts : Calories 681.2, Fat 30.1, SaturatedFat 12, Cholesterol 101.3, Sodium 590.7, Carbohydrate 67.9, Fiber 10.6, Sugar 15.9, Protein 35.9
SIMPLE, FLAVORFUL BEEF STEW
Number Of Ingredients 20
Steps:
- Preheat oren to 325 degrees. Whisk flour, pepper, celery salt, and salt together in medium bowl. Dredge beef in flour mixture, set aside.
- Heat oil and butter in large skillet over medium heat. Brown meat in batches (or use 2 pans) until well browned, not scorched. Remove meat with slotted spoon or spatula, place in ovenproof. non-reactive dutch oven or covered casserole.
- Saute onion in remaining oil until translucent and barely golden. Add garlic, and saute about I minute more.
- Stir in boiling water. Add red wine, tomato sauce, bouillion paste, Worcestershire sauce, thyme, salt and bay leaves. Stir, scraping up any browned bits on pan. Carefully pour mixture over meat in dutch oven, and combine. Add potatoes and carrots, combine, cover, and place in hot oven.
- Cook at 325 degrees for 2 hours, stirring twice during cooking.
- Remove from oven. Add frozen peas and parsley, stir and let sit for 5 minutes before serving.
- Serve with sour cream if available.
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