Time 25m Yield 5 serving(s) Number Of Ingredients 11 Steps:
In a medium mixing bowl put flour and teaspoon each salt and pepper, mix. Toss the beef cubes in the flour until coated. In a soup pot heat the olive oil over medium high heat until the oil blooms. Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides. Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat. Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften. Add all three tins of beef broth and bring to a boil. Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.
Time 1h30m Yield 8 Number Of Ingredients 12 Steps:
Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes. Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.
Time 2h15m Yield 3 servings. Number Of Ingredients 11 Steps:
In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350° for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.
Time 3h45m Yield 4 Number Of Ingredients 14 Steps:
In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides. Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Time 2h30m Yield 6 servings (2-1/4 quarts). Number Of Ingredients 19 Steps:
In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Time 2h30m Yield 4 servings Number Of Ingredients 12 Steps:
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Time 9h15m Yield 6 Number Of Ingredients 9 Steps:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt and pepper. Cook beef in skillet about 5 minutes, stirring frequently, until brown; drain. Mix gravy and tomatoes in 3 1/2- to 6-quart slow cooker. Stir in beef and remaining ingredients. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.
Yield Serves 4-6 Number Of Ingredients 12 Steps:
Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.
Time 35m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Season beef cubes to taste with salt and pepper. Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes. Using slotted spoon, remove beef to a bowl. Lower heat to medium-low and add carrots and onions, toss to coat with pan juices. Add flour while stirring and continue to stir 1 minute to lightly toast the flour. Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan. Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so. Season again with salt and pepper to taste and serve.
Yield 6 servings Number Of Ingredients 16 Steps:
Cut the beef into cubes, then season generously with salt and pepper. Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside. Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes. Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes. Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid. Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours. Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles. Enjoy!
