Hearty Beef Stew Herbed Beef Stew Beef Burgundy Stew
Hearty Beef Stew
[email hidden] (Charles Doug Logg)
2 pounds beef, cut in 1-inch cubes 5 carrots, sliced 1 large
onion, diced 3 stalks celery, sliced 28 ounces tomatoes
1/2 cup quick-cooking tapioca 1 whole clove 2 bay leaves
Salt and pepper to taste
Trim all fat from meat. Put all ingredients in crock-pot.
Mix thoroughly. Cover and cook on low 10 - 12 hours. (High;
5 to 6 hours). To enhance the flavor, put in a day of snow
sking. Then have this for dinner.
Herbed Beef Stew
Marlene Severson, Taste of Home
2 lb stew meat, 1" cubes 2 tbl oil 3 c water 1 lg onion,
chopped 2 tsp pepper 1 tsp salt, optional 1 1/2 tsp garlic
powder 1 tsp dried rosemary, crushed 1 tsp dried oregano 1
tsp dried basil 1 tsp marjoram 2 bay leaves 6 ounces tomato
paste 2 c potatoes, cubed 2 c carrots, sliced 1 lg green
pepper, chopped 10 oz frozen green beans 10 oz frozen peas
10 oz frozen corn
2/4 lb mushrooms, sliced 3 med tomatoes, chopped
Brown meat in oil in a Dutch oven. Add water, onion,
seasonings, and tomato paste. Cover and simmer for 1 1/2
hours or until meat is tender. Stir in potatoes, carrots,
and green pepper; simmer 30 minutes. Add additional water if
necessary. Stir in remaining ingredients; cover and simmer
20 minutes.
Beef Burgundy Stew
Recipe By : Cooking Light Magazine
1 1/2 pounds round steak, lean, boneless 1 teaspoon
vegetable oil 1 teaspoon vegetable oil
3/2 teaspoon dried thyme 2 large garlic cloves, minced 2 bay
leaves 3 cups Burgundy, or other dry red win
4/4 cup tomato paste
5/2 cup water 2 1/2 cups fresh mushrooms, quartered 12 small
red potatoes, round; peeled and quartered 6 medium
carrots, cut into 1-inch pieces 2 small onions, quartered
10 1/2 ounce beef broth 10 1/2 ounce low sodium chicken
broth 3 tablespoons cornstarch
6/4 cups fresh parsley, chopped 1 teaspoon salt
7/4 teaspoon fresh ground black pepper
Trim fat from steak. Cut steak into 1-inch cubes. Heat oil
in a large Dutch oven over high heat until hot. Add steak;
cook 5 minutes or until steak loses its pink color. Drain
well. Wipe drippings from pan with a large paper towel.
Return steak to pan; place over medium heat. Add thyme,
garlic, and bay leaves; cook 1 minute. Add wine and tomato
paste; bring to a boil. Cover, reduce heat and simmer 1 1/2
hours or until steak is tender. Add 1/2 cup of water and
next 5 ingredients; bring to a boil. Cover, reduce heat and
simmer 40 minutes or until vegetables are tender. Combine
cornstarch and remaining 3 tablespoons of water; add to
stew. Cook 2 minutes or until thickened, stirring
constantly. Stir in parsley, salt and pepper. Yield: 2 1/2
quarts (about 201 calories per 1-cup serving). Store stew
in airtight containers in freezer up to 3 months, if
desired. Thaw in refrigerator; reheat. protein 19.4 g/ fat
4.4 g/ carb
8.3 g/ cholesterol 43 mg/ iron 3.3 mg/ sodium 310 mg/
calcium 39 mg/
NOTES: I have made this several times and have altered it to
suit my taste. One thing that has worked well, is adding a
little gravy master along with the broths and wine. This
gives a real dark gravy (which I like). Another thing is the
meat tends to "fall apart" which is great for the gravy but
not if you want beef chunks. So, I add some browned beef
chunks along with the vegetables.
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