Healthy Eats Melt in Your Mouth Beef Stew

Chili con Carne

This chili con carne with ground beef is a serious crowd-pleaser, whether you're hosting a football-watching party or just feeding a hungry family. It has a nice, beefy, beany flavor and just enough spice. You'll be surprised that a chili that comes together in less than an hour has so much flavor. Three types of chile peppers (fresh poblanos, chili powder and chipotles in adobo) add depth and complexity. Poblanos also add some color to the chili--if you can't find them, you can sub bell peppers of any color, though they won't add heat. Using lean ground beef makes this chili healthier and also keeps it from being greasy. Be sure to brown the beef well for the best flavor: you want to stir to break up the chunks, but don't stir too much or the beef won't sear at all. Serve with cornbread and bowls of sour cream, chopped avocado, tomatoes, scallions, cilantro and hot sauce and let everyone customize their own bowl.

By Robin Bashinsky

Creole Chuck Steak Etouffee

In this steak étouffée recipe, boneless chuck is slowly cooked in a flavorful liquid full of aromatic vegetables, spicy sausage and broth. This beef étouffée recipe calls for a 2 1/2-pound piece of chuck, but if chuck steaks are available at your market, purchase eight 4- to 5-ounce steaks instead of cutting your own from the roast. Serve the steak étouffée with stone-ground grits, polenta or rice, and pass the Tabasco.

By Bruce Aidells

Chili Cornbread Casserole

Here's a fun way to serve chili and cornbread together. Don't let the ingredient list intimidate you--this casserole is easy to make and a real crowd pleaser.

By Jessie Price

Pressure-Cooker Chili

Chili cooks in just 15 minutes when it's made in a multicooker. The beef gets infused with the flavors of chili powder and cumin. Shredded cheese, scallion and sour cream round out the meal, but feel free to garnish with whatever toppings you choose.

By Hilary Meyer

Fireside Beef Stew

This low-calorie main dish stew gets its lively flavor from a tantalizing mix of mustard, allspice, and Worcestershire sauce.

By Diabetic Living Magazine

Slow-Cooker "Corned Beef" & Cabbage

This warming slow-cooker stew has all the flavors of corned beef and cabbage but with much less sodium, plus it's ready in half the time of traditional corned beef and cabbage. Rather than curing the beef in a salty brine for at least a day, we just throw the beef and veggies into a crock pot with pickling spice for that delicous briny flavor without the long soaking period.

By Hilary Meyer

No-Chop Skillet Chili

This dump-and-simmer recipe is terrific for camping--or for dinner on a busy weeknight.

By Diabetic Living Magazine

Hearty Beef Chili

For a fall open house, make this beef chili in the slow cooker. As guests arrive, set out chips and cheese and let them help themselves to a bowl.

By Diabetic Living Magazine

Black Bean Chili

This filling black bean chili recipe is loaded with protein and ready in just 45 minutes. We've provided several variations for this recipe to suit your flavor and dietary preferences.

By Diabetic Living Magazine

Mexican Bison Stew

Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila. Serve with warm tortillas.

By Bruce Aidells

Polenta Beef Stew

A richly flavored wine sauce coats seasoned beef chuck steak and vegetables in this hearty main dish recipe.

By Diabetic Living Magazine

Sweet & Savory Beef Stew

This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from cherries and butternut squash.

By EatingWell Test Kitchen

Flemish Beef Stew

For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong, dark beer (but not a stout).

By EatingWell Test Kitchen

Hungarian Goulash

Layer the vegetables, meat and tomato mixture in your slow cooker in the morning and let it cook it until dinner. All you'll need to do is prepare the noodles and this beef stew will be ready to serve.

By Diabetic Living Magazine

Slow-Cooker Ropa Vieja

Ropa Vieja is a Cuban dish of meat, peppers and onions. Literally translated it means "old clothes," a reference to the colorful pieces of red and yellow peppers and tomatoes in the dish. Garnish this slow-cooker Ropa Vieja with additional fresh oregano leaves, if desired.

By Cooking Light

Texas-Style Chili

Texans like chili made with cubed meat and no beans or canned tomatoes. So that's how we made this recipe. Give it a try for dinner some night.

By Diabetic Living Magazine

Ultimate Beef Chili

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

By Patsy Jamieson

Beef Stew with Garlic-Thyme Sour Cream

Start this slow-cooker beef stew before you leave for work and you'll arrive home to a delicious and hearty meal. All you'll need to do is whip up the garlic-thyme sour cream topping, and it will be ready to eat.

By Diabetic Living Magazine

Walsh Family Chili Size

Ptomaine Tommy's in Los Angeles inspired this chili-smothered burger recipe. For this quick dinner, use any type of chili you prefer, with or without beans, and serve it with a tossed green salad and a cold beer.

By Robb Walsh

Beef and Red Bean Chili

A slow cooker brings out all the flavors in this easy bean and beef chili recipe.

By Diabetic Living Magazine

Santa Fe Chile Colorado

This easy beef stew recipe with corn and potatoes is all about the chile flavor. New Mexico red chile powder--sweeter and richer than the typical stuff you find in the grocery store--is worth seeking out to make it. You can buy it from several online suppliers, such as Bueno (weshipchile.com).

By Robb Walsh

Beef Bourguignon

Ingredients matter for this traditional French dish. Wine is a crucial component of beef bourguignon (you'll use a whole bottle of it!). Pinot noir is a medium-bodied wine that won't overwhelm the stew, but has a good amount of tannins that help tenderize the beef as it simmers. Be sure to choose chuck roast to trim and cut into chunks yourself, versus buying pre-cubed stew meat—those pieces of beef can come from any part of the cow and may vary in taste and fat content. Tomato paste is a super-concentrated ingredient that adds umami—or savoriness—to the stew.

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By Adam Dolge

Cincinnati Chili

Cincinnati has a unique spin on chili--they serve it over spaghetti. Typically the chili is just made with meat, no beans, but we couldn't resist adding beans to add fiber and nutrients. Serve with sliced cucumber and red onion with lemon juice and olive oil.

By EatingWell Test Kitchen

Fragrant Shredded Beef Stew

This stew has a simple list of ingredients, but plenty of great flavor thanks to flank steak, a cut that's known for its excellent meaty flavor. The flank is also known for its long grainy, and sometimes tough texture. In this stew the texture is a great asset--the meat shreds apart into tasty strips after it's cooked in the slow cooker.

By EatingWell Test Kitchen

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Source: https://www.eatingwell.com/recipes/22763/ingredients/meat-poultry/beef/main-dish/beef-stew/

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