ISO - Great Beef Stew recipe

[Gracie]

I got a new crockpot for Christmas and just broke it out last night to make beef stew. Guess what - it didn't have a lid!! The store I bought it from, Service Merchandise, is going out of business. They checked and no other store had any left! It's a Corningware and they are discontinuing them, so I had to call the company to get a lid sent to me.

Anyway, I thought there was a beef stew recipe on the cover of a CL within the last year that I made and loved. I looked through all my magazines (through spring of 2000) and didn't see any recipe for beef stew either on the cover or in the magazine itself. A search in the Recipe Finder here at the website didn't bring up any beef stew recipes.

Anyone have a great recipe to share???

Thanks!

Loren

[goldilocks]

Could this be the one from Cooking Light Jan/Feb 2000?

French Onion Soup with Beef and Barley

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup boiling water
1/2 ounce dreid shittake mushrooms
1 tablespoon dark sesame oil -- divided
1/2 cup chopped shallots or onion
2 medium onions -- each cut into 8 wedges
1/2 cup fresh ginger -- peeled and chopped
4 cloves garlic -- minced
3 cups button mushroom -- sliced
1 teaspoon brown sugar
12 ounces lean boneless sirloin steak -- cuti nto 2-inch strips
4 cups water
2/3 cup uncooked pearl barley
1/4 cup dry sherry
3 tablespoons low-sodium soy sauce
1 10 1/2 ounce beef consomme
12 slices diagonally cut French bread baguette
3/4 cup shredded Gouda cheese
-- or swiss

Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; saute 10 minutes or until lightly browned. Add shiitakes, button mushrooms, sugar, and beef. Saute 10 minutes; scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.

Preheat broiler.


Ladle 1 1/2 cups soup into each of 6 overproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.

Yield: 6 servings


CALORIES: 351 (27% from fat); FAT 10.7g (sat. 4.3g, mono 3.8g, poly 1.7g); PROTEIN: 24.6g; CARB 40g; FIBER 6.2g; CHOL: 50mg; IRON 3.7mg; SODIUM 676mg; CALC: 196mg



This recipe is delicious, we had it on Christmas Eve. From the San Francisco Cronicle:

BEEF-MUSHROOM STEW WITH BARLEY

The smells that fill your house when you make this stew are positively intoxicating. Using barley instead of noodles or polenta gives the dish a healthy halo.


INGREDIENTS
1 ounce dried porcini mushrooms

2 cups boiling water

3 tablespoons olive oil

3 pounds boneless beef chuck roast, cut into 2-inch pieces

Salt and pepper, to taste

2 onions, chopped

4 garlic cloves, minced

2 cups dry red wine

1 can (28 ounces) crushed tomatoes

2 cups beef broth

2 sprigs fresh rosemary

2 bay leaves

2 strips orange zest (orange part only)

1 cup pearled barley

3 cups (about) water


INSTRUCTIONS
Place the porcini in a medium-size bowl. Pour the boiling water over. Let stand for 30 minutes. Drain the mushrooms, reserving the liquid.
Heat 2 tablespoons of the oil in a heavy large Dutch oven over high heat. Sprinkle the meat with salt and pepper. Working in batches, add the meat to the Dutch oven and cook until browned on all sides. Transfer the meat to a large bowl.

Heat the remaining 1 tablespoon oil in the same Dutch oven over medium-high heat. Add the onions and saute until tender, about 5 minutes. Add the garlic and stir for 2 minutes. Add the wine and bring to a boil, scraping up any browned bits in the bottom of the pan.

Add the tomatoes, broth, rosemary, mushroom-soaking liquid, bay leaves and orange zest. Return the meat to the pan along with any accumulated juices. Bring to a boil. Reduce the heat to very low. Cover and simmer for 1 1/2 hours,

stirring occasionally. Uncover, stir in the mushrooms, and simmer until the meat is very tender, about 1 to 1 1/2 hours longer, adding more liquid to the pan if the mixture looks dry.

Using a slotted spoon, transfer the meat to a bowl. Tent with foil to keep warm. Add the barley and 3 cups of water to the pan. Bring to a boil. Cover and cook until the barley is tender and the mixture is thick, stirring frequently and adding more water if the mixture gets too dry.

Return the meat to the stew, stir to combine. Remove the bay leaves and rosemary. Adjust seasoning, if necessary.

Serves 6-8.

PER SERVING: 650 calories, 39 g protein, 33 g carbohydrate, 35 g fat (14 g saturated), 116 mg cholesterol, 227 mg sodium, 7 g fiber.

[Varaile]

This one is a favorite in our household! :D It is very easy to assemble and relatively low-fat. It cooks up nice and thick and smells great after a day at work.

Beef Stew

1 lb stew meat or other cut of meat; cut into 1" chunks
8 baby red potatoes, quartered
1 onion, quartered
1/2 bag (small bag) of baby carrots
1 can tomato soup
1 can low-fat cream of mushroom soup
1 can low-fat cream of celery soup

Warm slow cooker. Season beef cubes with salt and pepper. Brown slightly. Add rest of ingredients. (You do not need to add water!!!).

Cook on high for 4 hours, med-low to medium for 8 hours.

Serve with a loaf of crusty bread, kaiser or hard rolls or other bread for mopping up the sauce.

Cooks notes: I tend to alter the amount of vegis so the quantities listed are approximate.

[sneezles]

This is a nice hearty stew.

Beef Stew with Beer

2 tbs butter
2 slices thick-cut bacon, chopped
2 lb beef stew meat
salt and black pepper to taste
3 large onions
3 tbs all-purpose flour
2 tbs tomato paste
1 bottle dark beek (a bock or a stour)
1 cup chicken broth
5 cloves garlic, minced (not pressed)
1 bay leaf
1 tsp rubbed sage
1 tbs white wine vinegar

1. Sauté bacon in Dutch oven (you can do this in a skillet then transfer to crockpot) until crisp. Using a slotted spoon remove from pan and set aside (or transfer to crockpot).

2. Pat the meat dry and season with salt and pepper. Adding small amounts to the skillet, brown in the drippings (do not add too much at once or the meat will steam), transfer to plate with bacon(or add to crockpot). If the pot (skillet) seems dry then add a tbs of butter or more and sauté the onions, stirring, about 6-8 minutes. Stir in the flour and tomato paste. Gradually add the beer and broth, deglazing the pan. Add the garlic, bay leaf and sage. (At this point you pour this over the meat in the crockpot. Turn crockpot to low and cook 8 hours.) If doing it in Durch oven return meat to pan and cover with a lid. Place in a pre-heated oven (325º) for 1 1/2-2 hours.

3. Check after recommended cooking time, remove the bay leaf and add vinegar. Adjust the seasonings as needed.

Makes 6 servings

[SandyM]

hehe - I'll have to dig it out when I get home.

[Jewel]

SandyM has got a killer stew recipe that she swears by! I'll go fetch her! ;)

[SandyM]

Now, someone explain to me how my post to Jewel's response ended up prior to hers???

[sneezles]

I thought it was very odd!

[Jewel]

Originally posted by SandyM
Now, someone explain to me how my post to Jewel's response ended up prior to hers???

Must be somekind of Twilight Zone/Parallel Universe type of thing, because I posted that message at about 12:55 my time, and hurried to catch SandyM while she was still at work! :eek:

I'm scared.... :p

[lhall]

Originally posted by Jewel


Must be somekind of Twilight Zone/Parallel Universe type of thing, because I posted that message at about 12:55 my time, and hurried to catch SandyM while she was still at work! :eek:

I'm scared.... :p

Jewel,

and here I was just thinking you were THAT GOOD!

:D :D :D

Leigh
(ducking and running)

[SandyM]

Oven Baked Beef Stew

1 Tbsp. oil
2 lb. stew meat, cut in 1½" cubes
1/3 c. flour or 1/4 c. cornstarch
1 tsp. salt
2 tsp. garlic powder
1 tsp. marjoram
12 oz. can diced tomatoes, undrained
10 oz. beef or vegetable broth
1/2 cup dry red wine
2 cups cube peeled potatoes
1 cup sliced celery
4 medium carrots, sliced
3 small onions, quartered
1/4 tsp. pepper

Preheat oven to 325º. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.

I usually add fresh green beans during the last hour of baking, and frozen corn if I have it. I love my stew loaded with veggies.

[Gracie]

SandyM - Thank you! This is on for tomorrow night! I'll let you know how it comes out.

The others sound great too! I'm keeping them all to try when my crockpot lid arrives!:)

Loren

[Aspen]

The stew was delicious and the leftovers should be just as wonderful. Thank you for sharing it with us.

Made very few changes - baby carrots instead of sliced carrots and red potatoes (unpeeled).

Served with Garlic French Bread and the rest of the bottle of red wine.

Will certainly make this stew again -- Thanks SandyM !

[SandyM]

Aspen,

I'm so glad you liked it!

And <gasp> What was I thinking??? I never, ever have full-grown carrots in the house - we go with babies all the way!!! :D :D I should have made note of that in the recipe. But it works, I would imagine, with whatever type of carrot you have in the house.

Thanks for your kind note.

[SusanL]

nutritional info for this recipe? We are looking at 5 to 10 inches of snow today and I think this would keep us warm. And, I have all the ingredients!!

[Adriana]

Does it have to be stew? I ADORE CL's Pot Roast Americana. The flavor of the broth is incomparable. On second thought I don't know why it couldn't be made with cubed meat instead of one big chunk. Youmay want to make some changes to the timing. Let me know if you can't find the recipe. It is awesome!

[Mamasue]

Sandy.....I also have to thank you for your recipe of Oven Baked Beef Stew. With the cold and snowy weather we had last night today was calling for a pot of this stew. DH loved it! What I also like about the recipe is that its easy to put together and then pop in the oven to forget about for a couple of hours. I tweaked it a little and left out the wine and added more broth. We enjoy a more brothy type base rather than a thick one. Every time I make this I will think of you! :D

[SandyM]

Thanks Sue - I'm glad you and DH liked the stew. I do my own tweaking here and there - adding the wine, deleting the wine, adding more veggies, adding different spices, ya da ya da. It's very forgiving, as you've found out.

[debg]

We like this for a different version of your typical "stew!" As a matter of fact it is simmering as we speak...and boy does it smell yummy!!! I highly recommend it for a "twist" on beef stew!


Cinnamon-Beef Noodles

In this classic version of red-cooking the meat is simmered in a soy sauce-based mixture for a long time until tender. Seasonings such as ginger, garlic, and cinnamon provide extra flavor. This method can be used to cook a variety of meats, including pork, lamb, chicken, and duck.

5 cups water
1-1/2 cup rice wine or sake
¾ cup low-sodium soy sauce
¼ cup sugar
2 teaspoons vegetable oil
2 pounds beef stew meat, cut into 1-1/2” cubes
8 green onions, cut into 1” pieces
6 garlic cloves, crushed
2 cinnamon sticks
1 (1-inch) piece peeled fresh ginger, thinly sliced
1 (10 ounce) package fresh spinach, chopped
4 cups hot cooked wide lo mein noodles or
vermicelli (about 8 ounces uncooked pasta)

1. Combine first 4 ingredients in a large bowl, stir with a wisk. Set aside.
2. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half of the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef. Return beef to pan; add water mixture, onions, garlic, cinnamon, and ginger. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender. Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles. Yield: 8 servings (size: 1 cup beef mixture and ½ cup noodles).

Calories 403 (14% from fat); fat 6.2 g (sat 2.3g. mono 3.3g poly 1.3g); protein 30.5g; carb 50.4g; fiber 2.9g; chol 44mg; iron 5.2mg; sodium 1,080mg; calc 80 mg

[ElinorC]

Sandy,
I just made your Oven Beef Stew and we really loved it. DH rated it a 10! He loves gravy and this hit the spot. I had never used tomatoes in my stew and this was delicous. Thanks again.

[SuzyQue]

Well, I have to add my kudos for Sandy's Oven Baked Beef Stew. I made it last weekend, and have been eating it as leftovers all week. I made it exactly as written, and it was awesome! Thank you for this great recipe!

[Linda in MO]

I've been wanting to try this for ages but I never have red wine on hand. Well, I finally had some burgundy and made this stew the other night. I'm not a huge stew-lover but I must say this is the best beef stew I've ever had! My family loved it! This will become my standard recipe. I followed the directions fairly closely but I used a little less beef and a little more liquid. Also added a can of corn niblets and a large handful of frozen green beans. I think I will use even more liquid next time. My husband liked it chunky but I wanted it to be a bit more brothy. I might even try it with mushrooms instead of corn next time. Thanks for sharing Sandy!!

[Wendy w]

Sandy's recipe, hands down. :)

[SandyM]

I'm so glad you enjoyed the stew, Linda! (and Suzy, and Elinor...and of course, Wendy..... :D )

hmm.......I think I'm due......

[Laura B]

Funny this should come back up today. We just had the Oven Baked Beef Stew last night! I hadn't made it since last December, and it was just as yummy as I remember.

Sandy, is this recipe your own creation?

[Elbows]

I made this just this past summer (hey, it was a chilly night), and received many compliments from DBF (and me!). I think it's about time to make it again :D I do really like the addition of tomatoes.

[SandyM]

Originally posted by Laura B
Sandy, is this recipe your own creation?

When I moved out into my own place, my best friend made me a recipe box full of typed-out recipes on 3x5 cards. I have no idea where she got the recipe, there was nothing written on the card regarding the details other than the recipe itself, and she can't remember (it's been almost 20 years).

Many of those recipes have gotten tossed over the years, but this one always remained. I tweaked it to its current listing, as shown above, but as it stands, I'm always changing it to suit whatever current flavors I desire.

I wish I could take credit for being the originator, but I can't. I'm just the messenger. :D

[Laura B]

That's great, Sandy. Maybe it was a cherished family recipe of your friend's and now we are all adding it to our cherished recipes. :)

[Kingwell]

Sandy -

Have you or any of your growing fan club ;) made this in the crock pot?

I'd love to make this for a weeknight dinner and I'd be so hungry waiting for this to cook that I might end up knawing on the kitchen countertops by the time this was done!

[SandyM]

Originally posted by Kingwell
Sandy -

Have you or any of your growing fan club ;) made this in the crock pot?

I think Loren (Gracie) did. I'll PM this link to her in case she misses it, and ask her to check in. :)

[Gracie]

Sandy is correct. I did make this in the crockpot. I can't remember how long I cooked it for, but I didn't cook it long enough. My crockpot cooks hot even on the low setting and I am always over or under cooking things in it. With the stew, I ended up fishing out the veggies and meat with a slotted spoon and microwaving them!!

This recipe is fine in the crockpot, just keep checking the vegetables and the meat to be sure when it's done. I would check other crockpot stew recipes for an approximate time for starters.

Loren

[shirleyj62]

Here is a recipe for a "Vegetable Beef Stew" that appeared in the October/November issue of Light and Tasty. The sweet flavor from apricots and squash gives it a "South American" or Cuban flavor. My family loved it.

3/4 lb lean beef stew meat, cut into 1/2-inch cubes
2 tsp canola oil
1 can (14-1/2 oz) beef broth
1 can (14-1/2 oz) stewed tomatoes, cut up
1-1/2 cups cubed peeled butternut squash
1 cup frozen corn, thawed
6 dried apricots or peach halves, quartered
1/2 cup chopped carrots
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
2 tbl cornstarch
1/4 cup water
2 tbl minced fresh parsley

In a nonstick skilled, brown beef in oil over medium heat. Transfer to a slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrots, oregano, salt and pepper. Cover and cook on high for 5-6 hours or until vegetables and meat are tender.

Combine cornstarch and water until smooth, stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Stir in parsley.

Yield: 4 servings

Nutritional Analysis: One serving (1-1/2 cups) 278 calories, 9 grams fat (3 gr saturated fat), 53 mg cholesterol, 717 mg sodium, 32 g carb, 5 gr fiber, 21 gr protein.

Diabetic Exchanges: 2 vegetables, 2 lean meat, 1-1/2 starch, 1/2 fat.