Chilly Night Beef Stew
Chilly Night Beef Stew might be a good recipe to expand your main course repertoire. This dairy free recipe serves 10 and costs $1.44 per serving. One serving contains 365 calories, 29g of protein, and 13g of fat. Head to the store and pick up onions, garlic cloves, canned beef broth, and a few other things to make it today. 175 people found this recipe to be tasty and satisfying. It is perfect for Winter. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 9 hours. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is outstanding. If you like this recipe, take a look at these similar recipes: Sunday Night Stew, How to Have a Mexican Night with Chicken Enchilada Stew, and Hearty Beef Stew – a filling beef stew can be made easily in your crockpot.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 510 minutes
Ingredients:
2 bay leaves
2 pounds beef stew meat
2 cans (14-1/2 ounces each) beef broth
6 medium carrots, sliced
4 celery ribs, sliced
6 tablespoons cornstarch
1/2 teaspoon dried basil
1 teaspoon dried thyme
6 tablespoons all-purpose flour
6 garlic cloves, minced
2 cans (11-1/2 ounces each) V8 juice
1/4 cup olive oil
2 medium onions, halved and sliced
1/2 teaspoon paprika
1 teaspoon pepper, divided
4 medium potatoes, peeled and cubed
1-1/2 teaspoons salt, divided
1/2 cup cold water
2 teaspoons Worcestershire sauce
Equipment:
ziploc bags
frying pan
slow cooker
Cooking instruction summary:
Directions Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves. Yield: 10 servings. Originally published as Chilly Night Beef Stew in Simple & DeliciousOctober/November 2012, p19 Print Add to Recipe Box Email a Friend
Step by step:
1. Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag.
2. Add beef, a few pieces at a time, and shake to coat.
3. Brown beef in oil in batches in a large skillet.
4. Transfer meat and drippings to a 6-qt slow cooker.
5. Add the potatoes, carrots, onion and celery.
6. Combine the broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top.
7. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
8. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves.
Nutrition Information:
covered percent of daily need
