Beef Stew Recipes

  • 2 pounds beef chuck, cut into 1 1/2-inch pieces
  • 1 teaspoon sweet paprika, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1/3 cup all-purpose flour, plus more for coating
  • 3 tablespoons olive oil
  • 1 pound small white potatoes, halved
  • 1/2 pound cremini mushrooms, halved
  • 3 medium carrots, cut into 1-inch chunks
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups low-sodium beef broth
  • 3 sprigs fresh thyme
  • 1 teaspoon caraway seeds, optional
  • 1/2 cup loosely packed parsley leaves, chopped
  • Sour cream, for serving

Slow Cooker Beef Stew


Author: Food Network Kitchen

Take The Time Up Front To Make A Thick Gravy And You'll Love How Rich And Delicious It Makes This Slow-cooked Stew. Even Though The Caraway Is Optional, We Recommend Giving It A Try- It's A Simple Way To Add Something Special To A Classic.

Time: 8h40m

Yield: 8 to 10 servings

Number Of Ingredients: 16

  • Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
  • Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  • Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
Nutrition Facts:

  • 1-1/2 pounds potatoes, peeled and cubed
  • 6 medium carrots, cut into 1-inch lengths
  • 1 medium onion, coarsely chopped
  • 3 celery ribs, coarsely chopped
  • 3 tablespoons all-purpose flour
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon browning sauce, optional
  • Minced fresh thyme

Slow-cooker Beef Stew

Dinner , Main course , Supper

Author: Taste Of Home

When There's A Chill In The Air, Nothing Beats This Crock-pot Beef Stew. Seasoned With Thyme And Dry Mustard, The Hearty Slow-cooker Beef Stew Is Chock-full Of Tender Carrots, Potatoes And Meat. -earnestine Wilson, Waco, Texas

Time: 7h25m

Yield: 8 servings (2 quarts).

Number Of Ingredients: 15

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts:

Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

  • ⅓ cup all-purpose flour
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 2 pounds beef for stew, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 ½ cups beef broth
  • ½ cup red wine
  • 1 tablespoon Worcestershire sauce
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
  • 1 teaspoon paprika

Best Of All: Slow Cooker Beef Stew

Soups , Stews and Chili Recipes , Soup Recipes , Beef Soup Recipes

Author: Bobbee Valentine

I Have Tried Many Beef Stew Recipes From This Site. This Is The One! I Took The Best From Each And Got This No-fail Version.

Time: 7h45m

Yield: 10

Number Of Ingredients: 16

  • Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
  • Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
  • Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
  • Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
  • Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.
Nutrition Facts:

Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g

  • 2 pounds beef stew meat, cut into 1-inch pieces
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 ½ cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped

Slow Cooker Beef Stew I

Beef , Soups , Stews and Chili Recipes , Stews

Author: Buchko

A Hearty, Savory Slow Cooker Stew With Potatoes, Carrots, Celery, Broth, Herbs And Spices. You Won't Be Slow To Say 'yum'!

Time: 12h20m

Yield: 6

Number Of Ingredients: 13

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts:

Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 teaspoon salt, divided
  • 6 tablespoons all-purpose flour, divided
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon canola oil
  • 3 tablespoons tomato paste
  • 2 teaspoons herbes de Provence
  • 2 garlic cloves, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1-1/2 teaspoons minced fresh rosemary, divided
  • 2 bay leaves
  • 3 cups cubed peeled potatoes
  • 3 cups coarsely chopped onions (about 2 large)
  • 2 cups sliced carrots
  • 2 tablespoons cold water
  • 2 tablespoons balsamic or red wine vinegar
  • 1 cup fresh or frozen peas
  • Additional fresh rosemary, optional

The Best Beef Stew


Author: Taste Of Home

Our Stew Has Tons Of Flavor Thanks To The Herbs, Red Wine And Balsamic Vinegar. -taste Of Home Test Kitchen

Time: 2h30m

Yield: 6 servings (2-1/4 quarts).

Number Of Ingredients: 19

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts:

Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

  • 2 pounds beef stew meat, cubed
  • 3 cups dry red wine
  • 3 tablespoons olive oil, divided
  • salt and freshly ground black pepper to taste
  • 6 slices center-cut bacon, cut into 1/2-inch pieces
  • 3 medium potatoes, peeled and quartered
  • 3 medium carrots, peeled and chopped into 1/2-inch pieces
  • 6 ounces fresh green beans, trimmed and halved
  • 1 stalk celery, chopped into 1/2-inch pieces
  • 2 cloves garlic, peeled, or more to taste
  • 4 cups low-sodium beef broth
  • 1 (15 ounce) can Italian-style stewed tomatoes
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ¾ cup sliced portobello mushrooms
  • 4 tablespoons tapioca flour, or as needed
  • 4 tablespoons cold water, or as needed

Red Wine-marinated Beef Stew

Beef , Soups , Stews and Chili Recipes , Stews

Author: Pittsburghersluv2eat

A Twist On Traditional Beef Stew--stew Meat That Is So Tender Even The Most Finicky Eaters Will Love! (i.e. Kids That Don't Like Meat That Is Tough To Mine.) The "secret" Is The Acid From The Red Wine. It Helps To Break Down The Collagen, Naturally Tenderizing The Meat And Releasing Great Flavor! The Longer You Can Marinate The Better But A Minimum Of 3 Hours Is Essential. Enjoy With A Good Crusty Bread And A Glass Of Red!

Time: 6h50m

Yield: 8

Number Of Ingredients: 17

  • Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
  • Remove beef from the wine and pat dry with paper towels. Reserve the wine.
  • Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
  • Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
  • Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.
Nutrition Facts:

Calories 503.8 calories, Carbohydrate 28.3 g, Cholesterol 70.2 mg, Fat 24.2 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 400.8 mg, Sugar 6.3 g

  • 4 pounds chuck roast, cut into 2-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/4 cup tomato paste
  • 2 cups dry red wine, such as Pinot Noir or Syrah
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, quartered
  • 2 bay leaves
  • 4 sprigs thyme
  • 10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
  • 1 1/2 pounds baby white or red potatoes, halved

Red Wine Beef Stew

Fall , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Stew , Beef , Braise , Winter , Dairy Free , Meat , Wine , Red Wine

Author: Sara Quessenberry

Tender And Succulent, This Red Wine Beef Stew Is The Ultimate One-pot Meal, Loaded With Tender Potatoes And Carrots. Don't Forget To Bring Over A Loaf Of Crusty French Bread For Sopping Up The Rich Sauce.

Yield: Serves 8

Number Of Ingredients: 13

  • Preheat the oven to 325°F.
  • Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
  • Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
  • Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
  • Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
Nutrition Facts:

  • 2/3 cup flour
  • 1/4 teaspoon pepper
  • 3 lbs beef chuck, cut in -1
  • 1/3 cup olive oil
  • 1 cup coarse onions, chopped
  • 1 cup celery
  • 3 garlic cloves, crushed
  • 2 (21 ounce) cans condensed beef broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme leaves
  • 1 tablespoon parsley
  • 6 small potatoes, halved
  • 6 medium carrots, cut in large slices
  • 2 small onions, quartered
  • 1 lb mushroom
  • 1/2 cup water or 1/2 cup beef broth

Hearty Beef Stew With Red Wine


Author: Dancer

This Also Can Be Made In A Crockpot. I Add Different Veggies, Cubed Squash, And 1/2 Can Baby Peas, Just Added The Peas The Last 5 Minutes Of Cooking. This Is Great On A Cold Winters Day. Enjoy!

Time: 3h5m

Yield: 6 serving(s)

Number Of Ingredients: 16

  • Combine flour and pepper; coat beef cubes.
  • Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
  • Sauté onion, celery and garlic until tender.
  • Return beef to pan.
  • Add beef, broth, wine and spices.
  • Bring to a boil, stirring occasionally.
  • Reduce to simmer, cover and continue cooking for 1-3/4 hours.
  • Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
  • Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
  • Simmer until thick.
Nutrition Facts:

  • 1 serving cooking spray
  • 2 pounds cubed beef stew meat
  • ¼ cup all-purpose flour
  • 1 tablespoon cracked black pepper
  • ½ teaspoon salt
  • 4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced
  • 1 ½ cups red wine, or more to taste
  • 1 (12 ounce) package baby carrots
  • 6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
  • 3 stalks celery, diced
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon seasoning salt (such as Johnny's®)
  • 2 each bay leaves

Slow Cooker Beef Stew With Red Wine

Beef , Soups , Stews and Chili Recipes , Stews

Author: Nicole Napeahi Lemon

Hearty And Full Of Flavor, This Slow Cooker Beef Stew With Wine Is Perfect For The Busy Parent. There Is No Need To Precook Anything And Everything Can Be Prepped The Night Before To Be Thrown Together The Next Day To Cook.

Time: 4h25m

Yield: 8

Number Of Ingredients: 14

  • Spray a slow cooker with cooking spray and place meat inside.
  • Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
  • Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.
Nutrition Facts:

Calories 416 calories, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g

  • 3 tablespoons olive oil, divided
  • 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups beef broth
  • 1/2 cup halved pitted Kalamata olives
  • 1/2 cup golden raisins
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon lemon peel

Moroccan Beef Stew

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , One Dish Meal , Beef , Winter , Onion , Dairy Free , No Sugar Added , Quick & Easy , Sauté , Healthy , High Fiber , Low Cal , Soup/Stew , Olive , Cilantro , Carrot , Raisin , Chickpea

Author: Ann Gillespie

Yield: Makes 6 servings

Number Of Ingredients: 14

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
Nutrition Facts:

Listing 46 Results Beef Stew Recipes

No result

5/5 - (12 votes)

Please leave your comments here: