Try this BEEF STEW - Printed from COOKS.COM recipe, or contribute your own.

Still searching for what to cook ?

Name: BEEF STEW - Printed from COOKS.COM
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 pounds Stew meat cut into 1-inch cubes; 2 tablespoons Extra virgin olive oil; 2 large Onions sliced; 1 large sweet potato cut into 1/2-inch cubes; 1/2 pound large carrots cut into medium dice; 3 pounds Potatos cut into 1-inch cubes; 1 stalk Celery cut into medium dice; 4 large Garlic cloves minced; 2 each Bay leaves; few sprigs fresh thyme chopped; few sprigs Fresh parsley chopped; to taste Freshly ground pepper; 3 tablespoons All purpose flour; 1/4 teaspoon Onion powder; 1/4 teaspoon Garlic powder; 1 quart low sodium beef stock; 1/4 cup Ketchup; 1/4 cup Dry red wine; to taste Salt & pepper; 1 tablespoon Butter

Find the most delicious recipes here

INGREDIENTS

4 pounds Stew meat ; cut into 1-inch cubes
2 tablespoons Extra virgin olive oil
2 large Onions ; sliced
1 large sweet potato ; cut into 1/2-inch cubes
1/2 pound large carrots ; cut into medium dice
3 pounds Potatos ; cut into 1-inch cubes
1 stalk Celery ; cut into medium dice
4 large Garlic cloves ; minced
2 each Bay leaves
few sprigs fresh thyme ; chopped
few sprigs Fresh parsley ; chopped
to taste Freshly ground pepper
3 tablespoons All purpose flour
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1 quart low sodium beef stock
1/4 cup Ketchup
1/4 cup Dry red wine
to taste Salt & pepper
1 tablespoon Butter

Servings

INSTRUCTIONS

Sprinkle the beef cubes lightly with salt and pepper. Dredge in flour.

In a large Dutch oven, sauté for five minutes in olive oil (add a tablespoon of butter for better

browning if you like), then add the sliced onions and continue to cook over medium high heat

until the cubes are browned; add the garlic during the last few minutes of browning, not allowing

them to burn.

If using wine, add the wine to deglaze the bottom of the pot, otherwise simply cover the beef

cubes with water. Add seasonings and celery.

Cover, reduce heat until stew is barely simmering, but just steaming hot. Do not boil. About an

hour before serving, add the sweet potatoes.

When beef is nearly but not quite as tender as you like it, add the carrots and whites potatoes and

continue to cook for another 45 minutes or until vegetables are tender.

Stir in the beef broth and ketchup 30 minutes before serving. I like to add this at the end to avoid

an overcooked taste. If you prefer the stock to be thickened, add a few tablespoons of all -purpose

flour or Wonder flour to the beef broth and stir until smooth before adding to the stew.

A few minutes before serving, taste and adjust seasonings, adding salt, pepper, beef bouillon or

soup base, onion and garlic powder, a pinch of cayenne pepper, another pinch of thyme, etc. to

perk up the flavor if you think it's needed. Don't overdo the seasonings!

Variations:

To make Irish Stew, use lamb instead of beef.

For Italian Beef Stew, start the stew with diced 1/8 - inch cubes of lean salt pork or pancetta

sauteed in the olive oil; add oregano, basil, a pinch of red pepper flakes, a few dark greens, and

garbanzo or cannelini beans and some cooked penne pasta. Substitute pasta sauce for the

ketchup.

For Cuban Beef Stew, add kale and black beans, and 1/2 tsp. ground cumin and taco seasoning or

Goya Sazon and cayenne.

Beef Stew may be made in the Crock-Pot, but for the best results, be sure your Crock-Pot doesn't boil; it should simmer

lightly or the liquid should only be steaming hot (with the cover on). Boiling will make the beef stringy and dry, will ruin

the flavor of the broth and m ake the vegetables mushy - the results will be like stew from a can. Some Crock-Pots have

probes which will allow you to set the desired temperature.

When using a Crock-Pot for beef stew, take an extra step for flavor and brown the floured beef cubes in oil before

transferring them to the Crock-Pot. Then add all the vegetables at the beginning; set the Crock-Pot to 170- 190°F and

leave to cook from 5-8 hours or until meat and vegetables are tender.

NOTES

Alert editor

BEEF STEW - Printed from COOKS.COM

4 pounds Stew meat cut into 1-inch cubes
2 tablespoons Extra virgin olive oil 
2 large Onions sliced
1 large sweet potato cut into 1/2-inch cubes
1/2 pound large carrots cut into medium dice
3 pounds Potatos cut into 1-inch cubes
1 stalk Celery cut into medium dice
4 large Garlic cloves minced
2 each Bay leaves 
 few sprigs fresh thyme chopped
 few sprigs Fresh parsley chopped
 to taste Freshly ground pepper 
3 tablespoons All purpose flour 
1/4 teaspoon Onion powder 
1/4 teaspoon Garlic powder 
1 quart low sodium beef stock 
1/4 cup Ketchup 
1/4 cup Dry red wine 
 to taste Salt & pepper 
1 tablespoon Butter

Sprinkle the beef cubes lightly with salt and pepper. Dredge in flour.
In a large Dutch oven, sauté for five minutes in olive oil (add a tablespoon of butter for better
browning if you like), then add the sliced onions and continue to cook over medium high heat
until the cubes are browned; add the garlic during the last few minutes of browning, not allowing
them to burn.
If using wine, add the wine to deglaze the bottom of the pot, otherwise simply cover the beef
cubes with water. Add seasonings and celery.
Cover, reduce heat until stew is barely simmering, but just steaming hot. Do not boil. About an
hour before serving, add the sweet potatoes.
When beef is nearly but not quite as tender as you like it, add the carrots and whites potatoes and
continue to cook for another 45 minutes or until vegetables are tender.
Stir in the beef broth and ketchup 30 minutes before serving. I like to add this at the end to avoid
an overcooked taste. If you prefer the stock to be thickened, add a few tablespoons of all -purpose
flour or Wonder flour to the beef broth and stir until smooth before adding to the stew.
A few minutes before serving, taste and adjust seasonings, adding salt, pepper, beef bouillon or
soup base, onion and garlic powder, a pinch of cayenne pepper, another pinch of thyme, etc. to
perk up the flavor if you think it's needed. Don't overdo the seasonings!
Variations:
To make Irish Stew, use lamb instead of beef.
For Italian Beef Stew, start the stew with diced 1/8 - inch cubes of lean salt pork or pancetta
sauteed in the olive oil; add oregano, basil, a pinch of red pepper flakes, a few dark greens, and
garbanzo or cannelini beans and some cooked penne pasta. Substitute pasta sauce for the
ketchup.
For Cuban Beef Stew, add kale and black beans, and 1/2 tsp. ground cumin and taco seasoning or
Goya Sazon and cayenne.
Beef Stew may be made in the Crock-Pot, but for the best results, be sure your Crock-Pot doesn't boil; it should simmer
lightly or the liquid should only be steaming hot (with the cover on). Boiling will make the beef stringy and dry, will ruin
the flavor of the broth and m ake the vegetables mushy - the results will be like stew from a can. Some Crock-Pots have
probes which will allow you to set the desired temperature.
When using a Crock-Pot for beef stew, take an extra step for flavor and brown the floured beef cubes in oil before
transferring them to the Crock-Pot. Then add all the vegetables at the beginning; set the Crock-Pot to 170- 190°F and
leave to cook from 5-8 hours or until meat and vegetables are tender.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (4245g)
Recipe Makes: Servings

Calories: 6352
Calories from Fat: 3187 (50%)

Amt Per Serving		% DV

	Total Fat 354.1g	472 %
	Saturated Fat 141.6g	708 %
	Monounsaturated Fat 152.3g
	Polyunsanturated Fat 15.6g
Cholesterol 1228mg		378 %
Sodium 2265.2mg		78 %
Potassium 13476.4mg		355 %
Total Carbohydrate 381.2g		112 %
	Dietary Fiber 52.6g	211 %
	Sugars, other 328.5g
Protein 391.4g		559 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 6352

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!

Tags [Admin]

contains-white-meat nut-free contains-gluten contains-red-meat shellfish-free contains-dairy Edit Tags

Zap cache Kill HeroPhoto Bitflags Edit Reviews DMCA Recalc Rating Queue TagBot + Spotlight