Best 5 Herb Simmered Beef Stew Recipes

BEEF STEW WITH CARROTS AND FRESH HERBS

Steps:

• Preheat the oven to 325 degrees F.
• Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
• Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.

CHUCKWAGON BEEF STEW

Steps:

• In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

HERB SIMMERED BEEF STEW

Steps:

• Sprinkle the beef with pepper and coat with flour.
• Heat the oil in a 6 quart saucepot over medium-high heat.
• Add the beef and cook until well browned, stirring often.
• Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
• Stir the broth into the saucepot and heat to a boil.
• Reduce heat to low, cover and cook for 45 minutes.
• Add the carrots and potatoes.
• Heat to a boil.
• Cover and cook for 30 minutes more or until beef is fork tender.
• Remove bay leaf and serve.

GARLIC AND HERB BEEF STEW

Steps:

• Preheat oven to 300 degrees F.
• Coat meat with flour. Brown meat in oil in a large heavy Dutch oven on all sides about 10 minutes.
• Add remaining ingredients to the Dutch oven and mix well.
• Cook at 300 degrees F for 3 hours.
• May simmer, covered, on stove top until meat is tender.
• May also use crockpot and cook on low for 7 to 8 hours.

HERBED BEEF STEW

Steps:

• In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.