BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
STEW OF THE MOON BEAST
Make and share this Stew of the Moon Beast recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Saute bell pepper and onion until soft.
- Add condensed coup, broth, chili powder and meat. Bring to a boil and simmer 10 minutes.
- Add tomatoes (with juices) and corn. Stir flour into water until smooth. Add flour slurry to stew. Simmer 30 minutes and serve hot.
Nutrition Facts : Calories 495.4, Fat 21, SaturatedFat 4.7, Cholesterol 61, Sodium 1960.3, Carbohydrate 49.6, Fiber 5.7, Sugar 10.7, Protein 31.5
ROAST BEAST
Make and share this Roast Beast recipe from Food.com.
Provided by Darins Delicacies
Categories Meat
Time P1DT1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- rub/massage mix over all meat and put in fridge for overnight/4hours.
- let stand on counter for 1or 2 hours before you want to cook (bake close to room temp).
- preheat oven to 450.
- cover with a lot of Pepper and Salt - thicker the roast add more.
- cut up celery/carrots/onions.
- toss w salt pepper and oil put in the bottom of pan.
- put roast on top of veggies.
- pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs.
- also have 1 cup of broth ready in case it gets dry on bottom of pan.
- bake at 450 for 20-30 mins( good brown color).
- turn oven down to 350 - cook until 120 for med rare- 125/130 for med.
- remove roast - put on plate cover with foil - let stand at least as long as you cook it.
- remove veggies.
- add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings.
- put back in heated oven -stir at 5 mins - 10 mins your gravy is done.
CHRISTMAS EVE BEEF STEW
This is a family tradition for Christmas Eve! Serve with a green salad and a loaf of warm bread. It can also be made in a slow cooker.
Provided by It's A New Day
Categories Soups, Stews and Chili Recipes Stews Beef
Time 6h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven.
- Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 36 g, Cholesterol 121.9 mg, Fat 14.6 g, Fiber 6.2 g, Protein 47.4 g, SaturatedFat 5.5 g, Sodium 611.1 mg, Sugar 9.9 g
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