Tag Archives: beef

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein