Time 2h10m Yield 4 servings. Number Of Ingredients 16 Steps:
Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.
Time 9h35m Yield 7-8 serving(s) Number Of Ingredients 20 Steps:
Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings. In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil. Transfer to slow cooker. Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. Cover and cook on low for 8-9 hours or until tender. Discard bay leaf. Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker. Cover and cook for 30-40 minutes or until slightly thickened.
Time 2h40m Yield 12 servings. Number Of Ingredients 18 Steps:
In a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.
Time 6h15m Number Of Ingredients 14 Steps:
Place all ingredients into the slow cooker, except for the peas. Stir to combine everything and cover with the lid. Cook on high for 3-4 hours, or on low for 6-7 hours. In the last 30 minutes of cooking, add the frozen peas and stir to mix into the stew. If you want to add the thickener, whisk it into the slow cooker at this time. Cover with the lid and let the peas heat through. Add any additional salt to taste, and serve with additional chopped parsley if desired.
Time 3h Yield 12 Number Of Ingredients 18 Steps:
Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours. Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes. Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Time 20m Yield 4 Number Of Ingredients 3 Steps:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Stir-fry vegetables in skillet about 3 minutes or until crisp-tender. Stir in tomatoes, undrained, and thyme. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes, stirring occasionally, until heated through.
More about “savory vegetable beef stew recipes”
Time 3h20m Yield 10 serving(s) Number Of Ingredients 11 Steps:
Brown beef with onion added and rinse with hot water to remove excess fat. Add onion soup and spices to beef. Place potatoes and carrots on top. Add tomato juice and water and stir to combine ingredients. Bring to a boil and then simmer until potatoes and carrots are done. Add package of mixed vegetables and stir. Heat until vegetables are done,may simmer as desired.
