Best 4 Purity Cookbook Savoury Beef Stew Recipes

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The "Purity Cookbook Savory Beef Stew" is a delectable and heartwarming dish that tantalizes the taste buds with its rich flavors and tender texture. This classic beef stew recipe has been passed down through generations, embodying the essence of comfort food. Whether you're a seasoned cook or a culinary novice, embarking on a culinary journey with this savory beef stew will reward you with a satisfying and memorable meal that will leave you craving for more. So, gather your ingredients, prepare your utensils, and let's delve into the art of creating this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY BEEF STEW



Savory Beef Stew image

Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon canola oil
1-1/2 cups water
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup sherry or reduced-sodium beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 large potato, peeled and chopped
1 medium turnip, peeled and chopped

Steps:

  • Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

PURITY COOKBOOK SAVOURY BEEF STEW



Purity Cookbook Savoury Beef Stew image

This the best beef stew recipe I have ever found. It uses simple, everyday ingredients, but has wonderful flavour. I have modified it slightly from the Purity Cookbook version by including a bay leaf, the peas, and increasing the worcestershire to 1 tsp. from 1/2 tsp. in the original recipe. Excellent either way.

Provided by Esmerelda

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb stewing beef
1/4 cup all-purpose flour
3 tablespoons shortening or 3 tablespoons cooking oil
1/2 cup chopped onion
1 cup tomato juice
1 teaspoon salt
1/2 teaspoon Accent seasoning (msg)
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 bay leaf
1 cup diced potato
1 cup diced carrot
1 cup diced celery
1 cup water
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 cup frozen peas (optional)

Steps:

  • Cut stewing beef up into bite-size pieces and toss with the 1/4 cup flour in a large mixing bowl.
  • Using a large covered skillet, melt the shortening in the skillet over fairly high heat and dump beef & any remaining flour into the skillet. Begin stirring as it browns; after a few minutes, add the chopped onion into the skillet and continue to stir until the meat is all well browned.
  • Sprinkle the salt, Accent, garlic powder & black pepper over the contents of the skillet, then add the tomato juice & bay leaf. Stir to mix, then lower heat, put on the lid & let it stew gently for 1 1/2 hours. You may lift the lid & stir occasionally to keep it from sticking to the bottom of the skillet -- it will become very thick.
  • After this first stewing period, stir in the potatoes, carrots, celery, water, parsley & worcestershire sauce. Bring to a boil again, give it a good stir, then lower the heat, cover & let it stew gently for another hour.
  • During the last 10 minutes, remove lid, add the 1/2 cup frozen peas -- cook for the remaining 10 minutes, permitting the liquid to cook down a bit and the peas to heat through.

SAVORY OVEN-BAKED BEEF STEW



Savory Oven-Baked Beef Stew image

Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner.

Provided by ugogirl

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 lbs lean stewing beef, cubed
1/3 cup flour or 1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder or 1/2 teaspoon fresh minced garlic
1/2 teaspoon marjoram leaves
1/4 teaspoon black pepper
1 (16 ounce) can tomatoes, undrained and cut up
1 (10 1/2 ounce) can condensed beef broth
2 cups cubed potatoes
1 cup sliced celery
4 medium carrots, sliced
1 medium onion, diced
1 bay leaf

Steps:

  • Heat oven to 325 degrees.
  • Meanwhile, heat oil in Dutch oven.
  • Brown beef.
  • Add flour, salt, garlic powder, marjoram and pepper.
  • Stir in undrained tomatoes and beef broth, mix well.
  • Bring mixture to a boil, stirring frequently.
  • Add remaining ingredients and mix well.
  • Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
  • Stir twice during baking.
  • Remove bay leaf before serving.

SAVORY BEEF STEW



Savory Beef Stew image

Mmm! Enjoy a classic oven-baked, rich-in-beef stew with onions, carrots and potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 6

Number Of Ingredients 10

1 1/2 lb beef stew meat
1 medium onion, cut into 8 wedges
1 can (14.5 oz) stewed tomatoes, undrained
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
1 dried bay leaf
2 cups water
2 tablespoons Gold Medal™ all-purpose flour
12 small red potatoes (1 1/2 lb), cut in half
1 bag (8 oz) ready-to-eat baby-cut carrots (about 30)

Steps:

  • Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
  • Cover; bake 2 hours, stirring once.
  • Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.

Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 1/2 g

Tips:

  • Choose the right cut of beef: Chuck roast or stew meat are excellent options for beef stew as they become tender when cooked slowly.
  • Brown the beef before stewing: Browning the beef adds flavor and color to the stew.
  • Use a variety of vegetables: Carrots, celery, onions, and potatoes are classic stew vegetables, but you can also add other vegetables like green beans, peas, or mushrooms.
  • Use a good quality broth: The broth is the base of the stew, so it's important to use a good quality broth that is flavorful and not too salty.
  • Season the stew well: Salt, pepper, garlic, and paprika are all classic stew seasonings, but you can also add other herbs and spices to taste.
  • Simmer the stew for at least 1 hour: This will give the beef time to become tender and the flavors to meld together.
  • Serve the stew with mashed potatoes, rice, or egg noodles: These are all classic accompaniments to beef stew.

Conclusion:

Beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a beef stew that will be sure to impress your family and friends.

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