Best 8 Beef Stew With Sun Dried Tomatoes Recipes

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**Beef Stew with Sun-Dried Tomatoes: A Culinary Delight**

Indulge in the irresistible aroma and heartwarming flavors of our tantalizing beef stew with sun-dried tomatoes. This delectable dish is a symphony of savory flavors, featuring tender chunks of beef braised in a rich and flavorful broth, complemented by the tangy sweetness of sun-dried tomatoes. Enhanced with a medley of aromatic herbs and spices, each spoonful promises a burst of culinary delight. Our recipe collection offers a range of variations, catering to diverse tastes and preferences. Whether you prefer a classic preparation or a modern twist with the addition of red wine or mushrooms, we have the perfect recipe for you. Embark on a culinary journey and discover the exceptional flavors of our beef stew with sun-dried tomatoes.

Here are our top 8 tried and tested recipes!

BEEF STEW WITH SUN-DRIED TOMATOES



Beef Stew With Sun-Dried Tomatoes image

Make and share this Beef Stew With Sun-Dried Tomatoes recipe from Food.com.

Provided by Chef Christine

Categories     Stew

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup sun-dried tomato
1 1/2 lbs beef stew meat
4 medium red potatoes (about 1 1/2 lbs)
1 medium onion, diced
3 garlic cloves, diced
8 ounces carrots
2 cups water
1 teaspoon salt
1 tablespoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
4 bay leaves
1/4 cup cold water
2 tablespoons all-purpose flour

Steps:

  • Drain and rinse tomatoes, then coarsely chop.
  • Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
  • Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
  • mix 1/4 cup water and the flour; stir into stew.
  • Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.

Nutrition Facts : Calories 828.9, Fat 44.7, SaturatedFat 17.6, Cholesterol 177.1, Sodium 1031.1, Carbohydrate 53.6, Fiber 7.5, Sugar 11.1, Protein 52.5

BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Steps:

  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

BEEF STEW PROVENCAL



Beef Stew Provencal image

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 18

4 medium carrots, chopped
4 celery ribs, chopped
1 cup beef broth
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
1 can (6 ounces) tomato paste
1 small onion, chopped
1/3 cup honey
1/4 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked egg noodles or mashed potatoes

Steps:

  • In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.

ALITA'S TOMATO BEEF STEW



Alita's Tomato Beef Stew image

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

½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1-inch cubes
¼ cup oil
3 (14.5 ounce) cans chopped tomatoes
3 large onions, chopped
1 (16 ounce) can tomato sauce
1 ½ cups water
3 tablespoons Worcestershire sauce
5 teaspoons minced garlic, or to taste
1 tablespoon paprika
1 ½ teaspoons white sugar
3 bay leaves
3 cups 3/4-inch carrot chunks
3 cups 3/4-inch potato chunks
2 cups quartered fresh mushrooms

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

PENNE WITH BEEF AND SUN-DRIED TOMATOES



Penne with Beef and Sun-Dried Tomatoes image

Easy prep and bold Italian flavors make this steak and pasta dish a dinner-in-30-minutes winner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 1/2 cups uncooked penne pasta (6 oz)
1 lb boneless beef sirloin steak, cut into thin strips
1/2 teaspoon peppered seasoned salt
1/2 cup sun-dried tomatoes packed in olive oil and herbs, drained, cut into thin strips
2 tablespoons oil from sun-dried tomatoes
4 medium green onions, sliced (1/4 cup)
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained
2 tablespoons chopped fresh parsley

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, spray 12-inch nonstick skillet with cooking spray. Add beef to skillet; sprinkle with peppered seasoned salt. Cook 2 to 3 minutes, stirring occasionally, just until brown.
  • Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with parsley.

Nutrition Facts : Calories 440, Carbohydrate 43 g, Cholesterol 65 mg, Fiber 5 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g

MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL



Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil image

I honestly don't remember where this one came from - I just have a photocopy. But it is an incredibly flavorful stew. Great over polenta, couscous, potatoes. Stored in a tightly covered container, this stew will freeze well for up to 6 months, though the basil will darken in color. You might want to freshen it up with some fresh shredded basil or chopped parsley.

Provided by dbreslau

Categories     Meat

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs lean stewing beef, such as bottom round, cut into 1-1/2 inch cubes
2 tablespoons olive oil
2 medium onions, sliced
3 garlic cloves, thinly sliced
3/4 cup dry vermouth
1 (28 ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
2 teaspoons balsamic vinegar
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup quartered and pitted kalamata olive
1/3 cup sun-dried tomato, strips drained
1/2 cup lightly packed fresh basil leaf, shredded

Steps:

  • Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
  • Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
  • Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
  • Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.

Nutrition Facts : Calories 414.8, Fat 23.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 212.9, Carbohydrate 12.5, Fiber 2.9, Sugar 6.7, Protein 33.6

BEEF AND TOMATO STEW



Beef and Tomato Stew image

This classic hearty beef and tomato stew is true comfort food at its finest! Perfect recipe for a chilly weekend at home and can easily be made in your instant pot, slow cooker or even right on the stove!

Provided by Cathy

Number Of Ingredients 17

1 Tbsp olive oil (if searing the meat first)
2 lb. cubed stew beef
2 (15 oz) cans stewed tomatoes
1 (6 oz) can tomato paste
4 cups beef broth
1 Tbsp Worcestershire sauce
1 medium onion, chopped
3 large carrots, sliced
3 ribs celery, chopped
1 cup fresh or frozen peas
1 lb. baby potatoes
1 tsp. salt
1/2 tsp. pepper
2 tsp. garlic powder
1 Tbsp fresh thyme (or 1 tsp dried)
2 tsp fresh rosemary (or 1/2 tsp dried)
1 bay leaf

Steps:

  • To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
  • To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
  • To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!

Nutrition Facts : ServingSize 1½ cups, Calories 325 calories, Sugar 9.6 g, Sodium 888.1 mg, Fat 13.3 g, SaturatedFat 5 g, Carbohydrate 24.2 g, Fiber 4.8 g, Protein 27.3 g

BEEF STEW WITH SUN-DRIED TOMATOES



Beef Stew With Sun-Dried Tomatoes image

Provided by Kitchen Crew

Categories     Beef

Number Of Ingredients 10

1 c sun dried tomatoes, dry packed
1.5 lb beef stew meat
1.5 lb new potatoes, cut in half
12 pearl onions, halved
1 pkg 8 ounce baby cut carrots
2 c water
1.5 tsp seasoned salt
1 bay leaf
1/4 c water
2 Tbsp flour

Steps:

  • 1. Rehydrate tomatoes as directed on package; drain and coarsely chop.
  • 2. Mix all ingredients, except 1/4 cup water and the flour, in a crockpot.
  • 3. Cover and cook on low heat setting for 8 to 9 hours or until vegetables and beef are tender.
  • 4. Mix water and flour; gradually stir into beef mixture.
  • 5. Cover and cook on high setting for 10 to 15 minutes or until slightly thickened and remove bay leaf.

Tips:

  • Use a variety of vegetables for a more flavorful stew.
  • Brown the beef in batches to prevent overcrowding and ensure even cooking.
  • Use a good quality red wine for a richer flavor.
  • Simmer the stew for at least 2 hours or until the beef is fall-apart tender.
  • Serve the stew with mashed potatoes, egg noodles, or rice.

Conclusion:

Beef stew is a classic comfort food that is perfect for a cold winter day. This recipe for beef stew with sundried tomatoes is a flavorful and easy-to-make dish that is sure to please everyone at the table. With a few simple tips, you can make a delicious beef stew that will warm your heart and soul. So next time you're looking for a hearty and satisfying meal, give this beef stew recipe a try.

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