Time 3h15m Yield 6-8 servings. Number Of Ingredients 13 Steps:
In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.
Time 3h35m Yield 8 Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated. Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside. Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes. Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot. Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer. Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Number Of Ingredients 6 Steps:
In a stockpot, combine stock and reserved beef and tomato pieces. Cover; bring to a simmer over medium-high heat. Add onions, carrots, and dill. Cook, uncovered, until onions are soft, about 30 minutes. Season with salt and pepper. When ready to serve, add the peas, and cook just until tender and heated through, about 3 minutes. Serve hot.
Time 1h30m Yield 8 Number Of Ingredients 15 Steps:
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer. Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes. Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.
Time 5h20m Yield 8 servings (3 quarts). Number Of Ingredients 12 Steps:
In a large skillet, cook beef over medium heat until no longer pink; drain. In a 5-qt. slow cooker, combine the next nine ingredients. Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour longer or until heated through.
Time 3h20m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Set oven temperature to 400f. Quarter and seed tomatoes. (drizzle and toss onions and tomatoes lightly with olive oil, salt & pepper) Roast onions and tomatoes in a hot oven until caramelized - not burnt. Reduce oven temperature to 325f. In heavy Dutch oven or other oven-safe pot, layer beef, carrots, mushrooms, onions, tomatoes, and bay leaves. Combine stock, Worcestershire, salt and pepper. Pour mixture over meat and vegetables. Bring to boil on stove. Cover and transfer to your oven and cook for 2 1/2 hours. Add cubed potatoes, cover and cook for an additional half hour or until potatoes are tender. Stir in peas and cook, covered 5 minutes or until heated through. Adjust seasoning with salt & pepper as desired. If using Chuck roast you’ll probably have to skim off a layer of fat prior to serving (but it is worth the effort!). I serve this stew with hot and fresh Cal’s Corn Bread, or crusty French bread.
