Honeyed Beef Stew Recipe - Allrecipes.com
Honeyed Beef Stew Recipe
  • READY IN hrs

Honeyed Beef Stew

Recipe by  

"A melt in the mouth meal guests ask for again and again. So easy to make ."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 mins
  • READY IN

    2 hrs 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot over medium/high heat, heat the olive oil and quickly brown the beef pieces on all sides. Place the onion, green pepper, celery, and carrots into the pot and fry for 5 minutes; stirring occasionally. Remove from heat.
  3. In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. Mix thoroughly.
  4. Transfer the meat and vegetables to a 2 quart casserole dish. Pour the ketchup mixture over the meat and vegetables.
  5. Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2008

My family and I thought this recipe was delicious. I added a little garlic but otherwise followed the recipe exactly. To eliminate extra pans, I sauteed the meat and veggies in a dutch oven on the stove and then poured the sauce over and put it in the oven. After 2 hours, the meat was very tender. Will definitely make again.

 
Most Helpful Critical Review
Oct 06, 2008

I served on rice and cooked in a crock pot. No one in my family was too excited about this dish. The sauce was really runny...more like a broth. Flavor was just OK. Won't make again.

 

31 Ratings

Jan 25, 2004

Very tasty. I was looking for a way to use up some stew beef I had in the freezer but didn't want to make that potatoes and carrots gravy type stew during the heat of summer. I followed the recipe almost to a tee except I didn't brown the meat and cooked it in the slow cooker, used sherry for half the water amount, used bottled lemon juice, and added the pineapple as other reviewers had suggested. I also added some cornstarch towards the end to thicken the sauce a bit. I will definetly make this again. But be warned these surprisingly small amounts of honey, lemon juice, mustard and ketchup do make for a subtle sweet and sour, oriental type sauce and it isn't at all what you expect for "stew". Next time I think I will dust the meat with flour or cornstarch. Yes, serve with rice, set the places with chopsticks and pass the soy sauce. Tell hubby it's "pepper steak" and forget the word "stew".

 
Aug 22, 2003

This has become a new favorite at our house. It is easy, and perfect for gloomy winter days. It's great served over steamed rice. I usually wait to add the green pepper until near the end of cooking, to prevent it from getting too soft.

 
Nov 05, 2010

This is in the oven right now; based on the good aroma I'd say that this is going to taste like a "5". I plan to serve it tomorrow over brown rice. Update: I doubled the sauce ingredients and left the stew uncovered for about 20 mins - that was enough to thicken it to a very nice stew-y consistency. Definitely a keeper recipe for stew that's a little different than the usual.

 
Jul 02, 2006

This is one excellent recipe. I browned the meat and then instead of baking it, I put it into my slow cooker, and put 2 T. of instant tapioca into the sauce which then thickened as it was slow cooking. I added the chopped green pepper about 1/2 before serving. This way the pepper was not mush. My husband loved this recipe, as did my elderly mother. I served it with rice, but think it would go good with Yuca. I did add 2 cloves of garlic, as I felt it was missing something. The sauce was excellent and enough. I think if you bake it, there may not be enough gravy. It's a Keeper.

 
Aug 29, 2002

I loved the sweet and sour taste of this. I didn't have any lemon juice on hand, so I substituted it for pure malt vinegar. Next time I think I might add pieces of pineapple to this.

 
Apr 19, 2008

i thoughtit was a great dish i did make a few changes though i added garlic and ginger to the meat when i browned it off. i also used brown mustard to give it a little spice.but otherwise thought it was great

 

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Nutrition

  • Calories
  • 679 kcal
  • 34%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 47.7 g
  • 73%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 40.5 g
  • 81%
  • Sodium
  • 338 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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