Are you searching for a mouthwatering beef stew recipe that excludes tomatoes? Look no further! Our comprehensive article will guide you through the process of creating a delectable no-tomato beef stew that will tantalize your taste buds. Whether you're a seasoned home cook or just starting your culinary journey, we have you covered. Get ready to embark on a culinary adventure as we unveil the secrets to a flavorful and satisfying beef stew without the use of tomatoes.
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BEEF STEW
Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
NO-PEEK BEEF STEW
A real standard in our household -- great for company, and my husband always raves! NOOOOOO preparation (except opening cans!). Cooks all day in the slow cooker, and then YUM! Serve over rice or noodles.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h28m
Yield 6
Number Of Ingredients 5
Steps:
- Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 9.3 g, Cholesterol 85.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 27 g, SaturatedFat 9 g, Sodium 904.5 mg, Sugar 3.2 g
OVEN BEEF STEW
No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. -Debbie Patton of Westchester, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.
Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 519mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
ALITA'S TOMATO BEEF STEW
Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!
Provided by Kate in Berkeley
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
- Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
- Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
- Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 25.9 g, Cholesterol 98.6 mg, Fat 27.4 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 9.6 g, Sodium 678.1 mg, Sugar 8.6 g
NO TOMATO BEEF STEW
So many of the beef stew recipes out there have tomato ... but I am with a man who is allergic to citric acid. I've tried a few recipes, this is the resulting amalgamation based on my cooking experiences
Provided by MummaKat
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
- Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
- Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
- Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
- Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
- Add peas and simmer 15 minutes more.
- Add salt and pepper to taste. You won't need much salt, as the broth has plenty.
TRADITIONAL BEEF STEW RECIPE
Reminiscent of an Irish beef stew, this traditional beef stew recipe makes a hearty dish overloaded with meat, vegetables, and no tomatoes.
Provided by The SouthernPlate Staff
Categories Main Course
Time 7h15m
Number Of Ingredients 9
Steps:
- Place stew meat and flour in a medium bowl. Stir to coat. Then place a tablespoon of oil in a large skillet and heat on medium heat. Add the coated meat and cook, stirring often, just until brown.
- Place the meat and all other ingredients in the slow cooker. Cover and cook on low for 7-8 hours or high for 3-4 hours.
Nutrition Facts : Calories 330 kcal, ServingSize 1 serving
BASIC (NO TOMATO) BEEF STEW
This is a "basic" beef stew recipe. Please feel free to add your favorite herbs, spices and vegetables to make this recipe "your own". Serve with crusty bread and a tossed green salad for a complete meal.
Provided by Dee514
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
- Heat oil in a Dutch oven or large sauce pan.
- Add meat and onions, brown meat well.
- Add beef broth (and wine if using), garlic, basil and thyme.
- Bring all to a boil, reduce heat, cover and simmer for 1 1/4- 1 1/2 hours (or until meat is tender).
- Add potatoes, carrots and celery, cover pot, and simmer for about 20-30 minutes (or until potatoes are almost done).
- Add green beans (or peas) and simmer 10-15 minutes more.
- Add salt and pepper to taste.
Nutrition Facts : Calories 543.1, Fat 27.4, SaturatedFat 8.9, Cholesterol 124.4, Sodium 930.5, Carbohydrate 31.9, Fiber 5.8, Sugar 6.5, Protein 41.9
Tips:
- Choose the right cut of beef. Stew meat is a good option because it is relatively inexpensive and has a lot of flavor. You can also use chuck roast, round steak, or flank steak.
- Brown the beef before stewing it. This will help to develop the flavor and color of the beef.
- Use a variety of vegetables in your stew. This will add flavor, texture, and nutrients to the dish. Some good options include carrots, celery, onions, potatoes, and peas.
- Season the stew well. Use a variety of spices and herbs to create a flavorful broth. Some good options include salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
- Cook the stew slowly and low. This will help to tenderize the beef and develop the flavors of the dish.
- Serve the stew with a side of bread, rice, or noodles.
Conclusion:
Beef stew is a classic comfort food that is easy to make and can be tailored to your own taste preferences. By following these tips, you can make a delicious and hearty beef stew that your family and friends will love.
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