Best 5 Harvest Beef Stew Recipes
Harvest beef stew is a hearty, comforting dish that is perfect for a cold fall or winter night. This classic stew is made with tender beef, a variety of vegetables, and a rich, flavorful broth. It is often served with crusty bread or mashed potatoes. Beef stew is a great way to use up leftovers, and it can also be made ahead of time and reheated. With so many different ways to make harvest beef stew, there is sure to be a recipe that everyone will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
HARVEST BEEF STEW
This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.
Provided by CULINARYJEN
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat bacon grease in a large pot over medium heat.
- Combine flour with salt and pepper. Coat beef cubes.
- Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
- Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
- Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.
Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g
PUMPKIN HARVEST BEEF STEW
By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. -Marcia O'Neil, Cedar Crest, New Mexico
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.
Nutrition Facts : Calories 258 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 479mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
HARVEST BEEF CHUCK STEW
This is the best beef stew I've ever had. The cooking times are off because it's just best to let it cook all day. It works very well in the crockpot.
Provided by Mudpupsall
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pan over med-high heat.
- Add beef and saute for five minutes, browning on both sides.
- Remove meat from pan.
- Add onion and garlic.
- Saute five minutes.
- Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
- Bring to a boil.
- Add beef and simmer 1 hour.
- Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
- Add the flour and water and cook five more minutes.
SLOW COOKER HARVEST BEEF STEW
Steps:
- Place flour and meat tenderizer in a plastic bag and shake to mix. Add meat, a few pieces at a time, shaking to coat. In a large saucepan or skillet, heat oil. Brown meat and drain. In a slow cooker, layer meat and all other ingredients, mix well. Cook on LOW for 6 hours or until the meat is tender. Optional: Add the noodles at the end and cook until tender.
HARVEST BEEF STEW
This Betty's Best stew, loaded with beef and six kinds of vegetables, is certainly the best stew you'll ever bake.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
- Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
- Stir in zucchini. Cover; let stand 10 minutes before serving.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg
Tips:
- Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good options for beef stew. These cuts have a lot of connective tissue, which breaks down during cooking and makes the meat tender and flavorful.
- Brown the meat before stewing it: Browning the meat adds flavor and color to the stew. It also helps to seal in the juices, so the meat stays moist.
- Use a good quality stock: The stock is the liquid that the stew is cooked in. It adds flavor and depth to the dish. Use a homemade stock if you can, or look for a good quality store-bought stock.
- Add vegetables and herbs: Vegetables and herbs add flavor and nutrition to the stew. Common vegetables used in beef stew include carrots, celery, onions, and potatoes. Common herbs include thyme, rosemary, and bay leaves.
- Simmer the stew for a long time: Beef stew is a slow-cooked dish. Simmering the stew for a long time allows the flavors to meld and the meat to become tender.
Conclusion:
Beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make. By following the tips in this article, you can make a delicious beef stew that your family and friends will love.
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