#beefstewdelight

A hearty beef stew that is perfect for a cozy dinner that is cooked slowly in a crockpot.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, cubed. 1 onion, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1 can diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons all-purpose flour.

Instructions: Put the beef, carrots, potatoes, onion, and garlic in a slow cooker. Add the beef broth and diced tomatoes on top of the food. Salt and pepper, thyme, and rosemary can be used to season. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft. Mix flour and a little water in a small bowl until you get a slurry. The slurry will thicken the stew if you stir it in. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

This hearty beef stew is keto-friendly and perfect for a quick and comforting meal. Loaded with tender beef and low-carb vegetables, it's packed with flavor and nutrients.

Ingredients: 1 lb beef stew meat, cubed. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 cups beef broth. 1 cup diced tomatoes. 1 cup chopped celery. 1 cup chopped carrots omit for strict keto. 1 cup chopped cauliflower. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until fragrant. Add beef stew meat, cook until browned. Stir in beef broth, diced tomatoes, celery, cauliflower, thyme, rosemary, salt, and pepper. Bring to a simmer, cover, and cook for 20-25 minutes or until beef is tender and vegetables are cooked through. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

This hearty and flavorful beef stew is made with a rich red wine broth that infuses every bite with deep, savory flavors. Perfect for a cozy evening meal, especially when paired with a glass of the same red wine used in the recipe.

Ingredients: 2 lbs beef stew meat. 1 bottle 750ml red wine such as Cabernet Sauvignon or Merlot. 2 onions, chopped. 4 carrots, peeled and chopped. 4 potatoes, peeled and diced. 4 cloves garlic, minced. 2 cups beef broth. 2 tablespoons tomato paste. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large bowl, marinate the beef stew meat with half of the red wine for at least 1 hour or overnight in the refrigerator. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the marinated beef and cook until browned on all sides. Add onions and garlic to the pot and cook until softened. Stir in carrots, potatoes, tomato paste, bay leaves, thyme, salt, and pepper. Pour in the remaining red wine and beef broth. Bring to a simmer, then reduce heat to low and cover. Let it cook for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Adjust seasoning if needed and serve hot.

Prep Time: 20 minutes

Cook Time: 120 minutes

A hearty and flavorful beef stew cooked to perfection in a pressure cooker.

Ingredients: 2 lbs beef stew meat, cubed. 4 cups beef broth. 1 onion, chopped. 3 carrots, sliced. 3 potatoes, diced. 2 cloves garlic, minced. 1 cup frozen peas. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Add salt and pepper to the beef. Cook the beef under pressure until it's brown all over. Saut the garlic and onions until they smell good. It's time to add the tomato paste, thyme, and rosemary. Put the lid back on top, add the beef broth, and cook on high pressure for 20 minutes. Take the pressure off and add the peas, carrots, and potatoes. Put the lid back on and cook for another 10 minutes on high pressure. Take the lid off, taste and add more salt or pepper if needed, and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Savor the comforting goodness of Chunky Beef Stew, which has tender beef, a mix of vegetables, and savory herbs in a rich broth. Great for a cozy meal that fills you up!

Ingredients: 2 lbs beef stew meat, cubed. 2 tablespoons vegetable oil. 1 onion, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 cup red wine optional. 4 carrots, sliced. 3 potatoes, diced. 2 parsnips, chopped. 2 celery stalks, sliced. 1 cup frozen peas. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons tomato paste. 3 tablespoons all-purpose flour.

Instructions: In a large pot, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove from the pot and set aside. In the same pot, add the chopped onion and garlic. Saut until softened. Stir in the tomato paste and flour, cooking for an additional 2 minutes. Gradually add the red wine if using, beef broth, bay leaves, dried thyme, salt, and pepper. Bring to a boil. Return the browned beef to the pot. Reduce heat, cover, and simmer for 1.5 to 2 hours, or until the meat is tender. Add the sliced carrots, diced potatoes, chopped parsnips, sliced celery, and frozen peas. Simmer for an additional 30 minutes or until the vegetables are tender. Remove the bay leaves and adjust the seasoning if needed. Serve the chunky beef stew hot, and enjoy the hearty flavors! Optional: Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 2.5

This beef stew is hearty and flavorful. It is cooked slowly in a slow cooker, which makes the meat and vegetables tender in a rich broth.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp paprika. 1 bay leaf.

Instructions: Fill a small bowl with flour, salt, pepper, thyme, rosemary, and paprika. Mix them together. Put the beef stew meat in the crock pot. Spread the flour mix on top of the meat and toss it around to coat it. Set the slow cooker on low and add the potatoes, carrots, onion, and garlic. Put diced tomatoes and beef broth on top of the food. Put in the bay leaf. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the rice and beef are soft. Throw away the bay leaf before serving.