Beef Stew (3) Collection

#1 (**permalink**) 27-03-2004, 02:18 AM

Hearty Beef Stew
Herbed Beef Stew
Beef Burgundy Stew

Hearty Beef Stew

(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
1/4 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
1/2 teaspoon dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups Burgundy, or other dry red win
1/4 cup tomato paste
1/2 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
1/4 cups fresh parsley, chopped
1 teaspoon salt
1/4 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
21.3 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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