Best No Nightshade Beef Stew With Some Germanic Inspirations Recipes

OLD FASHIONED BEEF STEW

Old Fashioned Beef Stew image

Positively PACKED with FLAVOR, this is the richest, tastiest classic beef stew and we're confident you're going to love it!

Provided by Kimberly Killebrew

Time 3h15m

Number Of Ingredients 23

Ingredients

2 pounds beef chuck (, cut into 1-inch pieces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons oil
1 tablespoon butter
1 large yellow onion (, cut into 1-inch pieces)
3 cloves garlic minced
1 cup dry red wine
4 cups beef broth
2 tablespoons tomato paste
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
2 bay leaves
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large carrots (cut into 1-inch pieces)
2 large celery ribs (cut into 1-inch pieces)
2-3 medium potatoes (cut into 1-inch pieces)
6 ounces button mushrooms (halved or quartered (depending on size))
1 cup frozen peas ((can substitute canned but not as vibrant in color))
Chopped fresh parsley for garnishing

Steps:

*See the pictured tutorial for more info on the tips to creating the best beef stew.
Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
Serve hot sprinkled with a little chopped fresh parsley.

Nutrition Facts : Calories 468 kcal, Carbohydrate 27 g, Protein 36 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 1352 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

GERMAN BEEF STEW

German Beef Stew image

My ex father-in-law was a German and so we would have to fix this for him. Its really good so I hope you enjoy.

Provided by Zelda Hopkins

Categories Beef Soups

Time 2h15m

Number Of Ingredients 15

Ingredients

1 1/2 lb beef stew meat, cut in 1 inch cubes
2 Tbsp oil
1 large apple, pared and shredded [1 cup]
1 medium carrot, shredded [1/2 cup]
1/2 large onion, sliced
1/2 c water
1/2 c dry red wine
1 tsp salt
1 clove garlic,minced
2 small beef bouillon, cubes
1 small bay leaf
1/4 tsp dried thyme
4 tsp cornstarch
1/4 c cold water
4 c noodles, medium sized, cooked and drained

Steps:

1. Brown meat in hot oil. Add apples, carrot,onion, 1/2 cup water, wine, salt, garlic, bouillon cubes, bay leaf, and thyme. Cover and simmer for 2 hours or until beef is tender. Remove bay leaf. Combine cornstarch and the cold water; add to beef mixture. Cook and stir until thickened. Serve over hot cooked noodles.

NO-NIGHTSHADE BEEF STEW WITH SOME GERMANIC INSPIRATIONS

No-Nightshade Beef Stew With Some Germanic Inspirations image

Combined ideas from a bunch of different recipes, including a German hunter stew, tomato replacement ideas from no-nightshade websites, and an apple beef stew. For group camping trip 2010

Provided by Lelandra

Categories Stew

Time 2h

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

5 lbs beef chuck or 5 lbs stew meat, cut in 1-inch cubes
4 onions, chopped
4 garlic cloves
1/2 cup tapioca or 1/2 cup brown rice flour
1 tablespoon salt
1 teaspoon pepper
3 cups beef broth
1 cup red wine or 1 cup apple juice
1 cup canned pumpkin (instead of tomato sauce) or 1 cup apple butter (instead of tomato sauce)
6 carrots, sliced
4 turnips, diced
2 sweet potatoes, diced
2 apples, diced
2 stalks celery, sliced
1/2 teaspoon caraway seed
1/2 teaspoon marjoram
2 allspice berries
2 whole cloves
1 dash ginger
1 dash nutmeg

Steps:

Preheat olive oil in stew pot to temperature where fat pops. Brown meat, onions and garlic. Add flour and coat meat and onions thoroughly.
Add vegetables, liquid and spices. Season to taste. Simmer slowly until carrots are past crunchy (at least 1 1/2 hours).

Nutrition Facts : Calories 725.2, Fat 45, SaturatedFat 18.1, Cholesterol 156.7, Sodium 1143.9, Carbohydrate 30.2, Fiber 5, Sugar 10.7, Protein 44.4