Best Garlic And Herb Beef Stew Recipes

GARLIC LOVER'S BEEF STEW

Garlic Lover's Beef Stew image

Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. -Alissa Brown, Fort Washington, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 8h30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces
1-1/4 teaspoons salt
3/4 teaspoon coarsely ground pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
12 garlic cloves, minced
1 cup dry red wine or reduced-sodium beef broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium beef broth
6 medium carrots, thinly sliced
2 medium onions, chopped
2 tablespoons tomato paste
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
Dash ground cloves
Hot mashed potatoes

Steps:

Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

Nutrition Facts : Calories 330 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 586mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

HERB SIMMERED BEEF STEW

Herb Simmered Beef Stew image

Provided by Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 pounds beef for stew, cut into 1-inch cubes
Ground black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups thickly-sliced mushrooms (about 8 ounces)
3 cloves garlic, minced
1/2 teaspoon dried marjoram leaves, crushed OR 1 1/2 teaspoon chopped fresh marjoram leaves
1/2 teaspoon dried thyme leaves, crushed OR 1 1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon dried rosemary leaves, crushed OR 1 1/2 teaspoon chopped fresh rosemary leaves
1 bay leaf
1 3/4 cups Swanson® Beef Stock
3 cups fresh or frozen whole baby carrots
12 whole small red potatoes

Steps:

Season the beef with the black pepper. Coat the beef with the flour.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.

GARLIC AND HERB BEEF STEW

Garlic and Herb Beef Stew image

A great beef stew recipe from Mrs Dash's internet site. It has become our favorite. I am printing it as it comes from the site, but it is versatile as well. I have cooked it as is and also in the crockpot. I have used peas instead of green beans and like them both. I have also used Healthy Request Cream of Celery Soup instead of the beef broth. The one thing I wouldn't change is the Mrs Dash Garlic and Herb Seasoning, it really makes it flavorful.

Provided by carole in orlando

Categories Stew

Time 3h15m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons mrs dash garlic and herb seasoning
1 lb lean stewing beef, cut into 1 1/2 inch pieces
1 cup carrot, cut into 1 inch chunks
1/2 cup celery, cut into slices
1 1/2 cups red potatoes, cubed
1 1/2 cups frozen cut green beans
1 (14 1/2 ounce) can low sodium beef broth
1 (14 1/2 ounce) can diced low-sodium tomatoes
2 tablespoons flour
2 tablespoons canola oil

Steps:

Preheat oven to 300 degrees F.
Coat meat with flour. Brown meat in oil in a large heavy Dutch oven on all sides about 10 minutes.
Add remaining ingredients to the Dutch oven and mix well.
Cook at 300 degrees F for 3 hours.
May simmer, covered, on stove top until meat is tender.
May also use crockpot and cook on low for 7 to 8 hours.

Nutrition Facts : Calories 305.8, Fat 16.4, SaturatedFat 4.6, Cholesterol 52.6, Sodium 86.2, Carbohydrate 18.4, Fiber 3.5, Sugar 4, Protein 21.6

HERB SIMMERED BEEF STEW

Herb Simmered Beef Stew image

Make and share this Herb Simmered Beef Stew recipe from Food.com.

Provided by queenbeatrice

Categories Stew

Time 1h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs stewing beef, cut into 1-inch pieces
pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups mixed mushrooms, thickly sliced
3 garlic cloves, minced
1 1/2 teaspoons marjoram, fresh, chopped
1 1/2 teaspoons thyme, fresh, chopped
1 1/2 teaspoons rosemary, fresh, chopped
1 bay leaf
1 3/4 cups beef broth
3 cups baby carrots
12 baby red potatoes, whole

Steps:

Sprinkle the beef with pepper and coat with flour.
Heat the oil in a 6 quart saucepot over medium-high heat.
Add the beef and cook until well browned, stirring often.
Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
Stir the broth into the saucepot and heat to a boil.
Reduce heat to low, cover and cook for 45 minutes.
Add the carrots and potatoes.
Heat to a boil.
Cover and cook for 30 minutes more or until beef is fork tender.
Remove bay leaf and serve.