Best 8 Spring Hill Ranchs Beef Tongue Stew Recipes

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Spring Hill Ranchs Beef Tongue Stew is a dish that combines the tender texture of beef tongue with the richness of a savory stew. It's a classic comfort food recipe that's perfect for a cold winter night. The beef tongue is slow-cooked in a flavorful broth until it's fall-apart tender, and the addition of vegetables, herbs, and spices creates a satisfying and hearty stew. This hearty and flavorful dish is sure to please the whole family. Let's explore the best recipe to cook this delectable stew.

Let's cook with our recipes!

TONGUE STEW



Tongue Stew image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 3 to 4 servings

Number Of Ingredients 15

1 pound veal tongue
3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons unsalted butter
1 medium red onion, diced
6 garlic cloves, minced
2 medium or 5 Roma tomatoes, cored, seeded and diced
2 jalapeno chiles, stemmed, seeded if desired and diced
1/2 bunch oregano, leaves only, chopped

Steps:

  • Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
  • Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.
  • Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.

LENGUA (BEEF TONGUE) STEW



Lengua (Beef Tongue) Stew image

Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).

Provided by Dasha

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 10

1 (2 pound) beef tongue
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 small leek, thinly sliced
2 stalks celery, thinly sliced
2 large carrots, shredded
1 (6 ounce) can tomato paste
2 (1 ounce) packets taco seasoning mix (such as Goya®)
salt and black pepper to taste

Steps:

  • Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
  • Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g

RANCH STEW



Ranch Stew image

My husband, our five children and I have enjoyed this easy-to-make stew for years. We especially love the dumplings. Our bachelor son even makes it for himself! - Margaret Froehling, Wood Dale, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 6

1 pound ground beef
1 can (16 ounces) kidney beans, undrained
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup biscuit/baking mix
1/3 cup milk

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. , In a small bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

Nutrition Facts : Calories 508 calories, Fat 16g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 1069mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 9g fiber), Protein 32g protein.

KING RANCH BEEF STEW



King Ranch Beef Stew image

I got this from a magazine while I was staying at a great little B&B in Sonoita, Arizona. It's excellent comfort food on a cold winter day.

Provided by Chilicat

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs beef chuck, cut in 1 1/4-inch cubes
2 tablespoons cooking oil
4 cups beef broth
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1 medium onion, sliced
1 -2 bay leaf
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon paprika
6 carrots, quartered
1 lb boiling onions
3 medium potatoes, cubed
2 tablespoons flour
1/4 cup cold water

Steps:

  • Brown meat in a large saucepan.
  • Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, sugar & spices.
  • Bring to a boil; reduce heat. Cover and simmer until beef is nearly tender, 1 to 1 1/4 hours.
  • Stir in veggies. Bring to a boil, then simmer 30 minutes more.
  • Combine flour and water in jar. Shake until smooth. Stir into stew.
  • Cook and stir until slightly thickened and bubbly. Season to taste.

Nutrition Facts : Calories 156.1, Fat 4, SaturatedFat 0.7, Sodium 501.2, Carbohydrate 27, Fiber 4.2, Sugar 6.2, Protein 4.4

TEXAS RANCH-STYLE STEW



Texas Ranch-Style Stew image

Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair -Mrs. J.W. West of Alvord, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 cup small shell pasta
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5-1/2 ounces each) reduced-sodium V8 juice
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta; stir into stew.

Nutrition Facts : Calories 307 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 886mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

RANCH BEEF STEW



Ranch Beef Stew image

Make and share this Ranch Beef Stew recipe from Food.com.

Provided by _Pixie_

Categories     Stew

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb lean beef, trimed, bite size
3 cups water
2 large carrots, sliced
2 medium potatoes, diced
12 white pearl onions, canned
1 cup frozen peas
2 tablespoons whole wheat flour (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place meat in 1 quart baking dish.
  • Brown in slow oven at 325F for 45 min, stirring occasionally.
  • Add 1 cup of water to dish.
  • Cover, bake for 1 hr or until meat is tender.
  • Meanwhile, cook carrots in remaining 2 cups water.
  • When partially cooked, add potatoes and cook until all tender.
  • Add onions and peas.
  • Put vegetables into beef dish.
  • Thicken liquid from vegs. with flour if desired.
  • Add worcestershire sauce, salt, and pepper to liquid.
  • Pour over meat and vegs.
  • Cover and return to oven for 20 minute.

Nutrition Facts : Calories 397.6, Fat 13.5, SaturatedFat 5.8, Cholesterol 79.4, Sodium 503.7, Carbohydrate 43.2, Fiber 7.8, Sugar 11.8, Protein 27.9

BEEF TOUNGE STEW



Beef Tounge Stew image

Tongue is not something you'll typically find on many restaurant menus, not to mention dinner tables. Although beef tongue is very affordable, cooking it is the real trick. Cooking beef tongue Mexican style takes about four hours, but this tasty Mexican dish is worth the time. Many people who've tried this recipe have mistaken it for slow cooked roast, and were simply amazed to discover the true ingredients.

Provided by Home organic

Categories     Meat

Time 4h

Yield 8 serving(s)

Number Of Ingredients 12

1 (3 lb) beef tongues
2 onions, one quartered and one finely chopped
2 tablespoons olive oil or 2 tablespoons vegetable oil
3 garlic cloves, crushed
5 large tomatoes, skinned and diced
1 sprig fresh thyme, finely chopped or 1 tablespoon fresh thyme
1 sprig fresh oregano, finely chopped or 1 tablespoon fresh oregano
1 -2 long green chili pepper, roasted, peeled, seeds removed and chopped into 1/4-inch pieces
1 (6 ounce) can tomato paste
3 tablespoons finely chopped capers or 3 tablespoons green olives
1 teaspoon coarse salt or 1 teaspoon kosher salt
fresh ground black pepper

Steps:

  • Scrub the tongue thoroughly with water. Place it in a pot, add water to cover the tongue and add the quartered onion. Bring it to a boil over high heat, then lower the heat to medium and boil for approximately three hours or until the tongue is no longer pink. In general, boil for 50 minutes per pound of tongue.
  • Remove the tongue from the pot and allow it to cool until you can handle it without burning yourself. Do not allow too much cooling before peeling the tongue. It needs to be very warm, but not hot. Slit the area on the taste bud side of the tongue with a sharp knife. Peel off both sides of the beef tongue. If you find any small bones, gristle and blood vessels, discard. Once skinned and cleaned, slice the tongue in 1/2-inch slices, diagonally against the grain.
  • Heat the oil in a deep skillet over medium heat, add the onion and stir until it becomes translucent. Add the garlic and stir for one to two minutes. Add the chopped tomatoes, long green chiles, oregano and thyme. Reduce the heat to medium low and allow the mixture to simmer for approximately 15 minutes.
  • Add the tomato paste and mix thoroughly until it incorporates, and then the chopped capers, salt and pepper. Stir well. Add the sliced tongue and cover it with the sauce. Lower the heat to a simmer, and cook for 30 minutes. Remove from heat and serve hot.
  • Serve with potatoes, flour or corn tortillas, or Spanish rice.

Nutrition Facts : Calories 465.2, Fat 31.2, SaturatedFat 12.5, Cholesterol 148.2, Sodium 680.6, Carbohydrate 18.4, Fiber 2.9, Sugar 7.1, Protein 27.9

LENGUA (BEEF TONGUE) STEW



Lengua (Beef Tongue) Stew image

Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).

Provided by Dasha

Categories     Beef Stew

Time 2h40m

Yield 6

Number Of Ingredients 10

1 (2 pound) beef tongue
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 small leek, thinly sliced
2 stalks celery, thinly sliced
2 large carrots, shredded
1 (6 ounce) can tomato paste
2 (1 ounce) packets taco seasoning mix (such as Goya®)
salt and black pepper to taste

Steps:

  • Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
  • Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g

Tips:

  • Choose a beef tongue that is fresh and has a deep red color.
  • Soak the beef tongue in cold water for at least 1 hour before cooking to remove any impurities.
  • Blanch the beef tongue in boiling water for 10 minutes to remove any remaining impurities and to make it easier to peel.
  • Peel the beef tongue while it is still warm to remove the outer layer of skin.
  • Cut the beef tongue into small pieces or slices before cooking.
  • Use a variety of vegetables in the stew, such as carrots, celery, onions, and potatoes.
  • Add herbs and spices to the stew for extra flavor, such as bay leaves, thyme, and peppercorns.
  • Simmer the stew for at least 1 hour, or until the beef tongue is tender.
  • Serve the stew with crusty bread or rice.

Conclusion:

Beef tongue stew is a delicious and hearty 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 little planning and effort, you can create a beef tongue stew that will impress your family and friends.

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