Time 8h40m Yield 6 to 8 servings Number Of Ingredients 19 Steps:
Put 1 cup of the flour in a shallow bowl and season with salt and pepper. Dredge the beef in the seasoned flour and set aside. Heat a heavy skillet on medium-high heat, add the bacon and cook until crisp. Set the bacon aside, leaving the drippings behind in the skillet (chop the bacon and reserve for serving). In batches, brown the beef in the skillet, adding olive oil if necessary, about 3 minutes per batch. Transfer each batch to the slow cooker as it browns. Add the butter and remaining 3 tablespoons flour to the skillet. Cook 3 minutes, stirring with a whisk. Whisk in the tomato paste. Turn off the heat, pour in the beef broth and whisk to get all the ingredients incorporated with the brown bits from the bottom of the skillet. Add the mixture to the slow cooker. Add the beets, carrots, potatoes, Brussels sprouts, red wine, parsley, Worcestershire, allspice, garlic, bay leaves and onions. Set the cooker to low and cook for 8 hours. Serve in bowls sprinkled with the reserved bacon.
Time 6h30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
In a large skillet, heat the oil and cook meat, just until browned (about 4-5 minutes). Place in the Crock Pot, along with all the rest of the ingredients except the sour cream. Mix well, cover and cook on high until the meat is tender. About 4-6 hours . Serve in bowls and top with a spoon full of Sour Cream.
Time 8h25m Yield 8 servings. Number Of Ingredients 14 Steps:
In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Time 6h15m Yield 4 Number Of Ingredients 6 Steps:
Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker. Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef. Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.
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.
Time 6h45m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Brown meat, half at a time, in hot oil. (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.) If using Crockpot, drain and transfer meat to Crockpot. Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir. Cook on high for 6-8 hours. For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened. Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).
Time 2h40m Yield 8 servings (2-1/2 quarts). Number Of Ingredients 17 Steps:
Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.
Time 18m Yield 5 Number Of Ingredients 13 Steps:
Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute. Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.
