English Style Spiced Beef Stew Recipes

Steps:

• In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
• Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
• Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. , Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

Steps:

• Saltpeter is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.
• Rub the meat all over with the sugar and put it in a pot with a lid for 2 days. Leave it in a cool place, turning and rubbing the meat occasionally with the sticky liquor that develops.
• Crush the peppercorns, juniper and allspice with a pestle and mortar and mix with the salt and saltpeter.
• Rub this mixture well into the meat and leave it in the pot for a further 9 days. Turn the meat and rub the pickling mixture into the flesh daily.
• When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface. Do not rinse it.
• Wrap the meat in cooking foil [the Victorians used suet] and put into a large ovenproof pot. Add about 10 fl oz water, cover the pot with a double layer of foil and fit the lid on tightly.
• Preheat the oven to 275 deg F.
• Bake the meat slowly allowing 45 min per lb.
• When the meat is cooked, remove the pot and set aside until it is quite cold.
• Unwrap the meat, drain off any excess liquid and place on a board.
• Cover with foil, put a weight on it and leave for at least 24 hr.
• Carve the meat into thin slices and serve with anything from good mustard to pickled kumquats.

Steps:

• Brown beef over medium heat. Sprinkle with sugar; cook until well browned. (The sugar adds to the browning process.).
• Sprinkle with the flour and brown well.
• Add broth; bring to a boil, stirring constantly.
• Add thyme, salt, pepper, green peppers and garlic. Cover and simmer 1 1/2 hours.
• Add onions, celery, carrots and simmer 15 minutes more.
• Then add the peas, green beans and potatoes. Simmer until meat and vegetables are tender.

Steps:

• Preheat oven to 350 degrees (175 C).
• In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
• Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
• Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

Steps:

• Flour meat and brown in hot oil in a Dutch oven or stockpot. Add the water, bouillon, garlic, seasonings, sugar, lemon juice, Worcestershire sauce, and tomato juice. Cover and simmer stew for 2 hours. Add more water or broth if needed. Add vegetables and cook for 30 minutes longer.

Steps:

• Heat 1 tablespoon of oil in skillet.
• Sprinkle beef with salt and pepper.
• Add beef to skillet, saute until done; Transfer to a bowl.
• Add remaining 1 tablespoon oil, shallots and carrots and saute until golden.
• Add the cumin, pumpkin pie spice and the cayenne pepper; stir, sprinkle flour over it and stir again.
• Now stir in the broth and bring to a boil; reduce heat to medium.
• Simmer until carrots are tender, about 8 minutes.
• Return beef to skillet; cook until sauce thickens, about 1 minute.
• Season stew to taste with salt and pepper.
• Stir in 1/4 cup chopped mint.
• Serve with couscous.

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.