Spicybeefstew Recipes

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:

• Mix flour, garlic salt, and black pepper together in a shallow dish.
• Gently press beef cubes into the flour mixture to coat evenly.
• Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef with a slotted spoon to a bowl until all beef is browned.
• Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid. Add browned beef, potatoes, onion, diced tomatoes with green chile peppers, and hot pepper sauce.
• Cook on High, 3 1/2 to 4 1/2 hours. Add frozen corn and continue cooking until the corn is hot, about 30 minutes more.

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

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:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

Steps:

• Trim fat from meat.
• Cut meat into 3/4 inch cubes.
• Spray a large saucepan with veggie spray.
• Heat saucepan, add meat, onion and garlic, cook over medium high heat 'til meat is brown and onion is tender.
• Drain off fat.
• Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water.
• Bring to boil, reduce heat, cover and simmer for 1 1/2 hours or'til meat is tender.
• Cut carrots into thin match like strips.
• Stir carrots and broccoli into meat mixture.
• Cover and simmer 8 to 10 minutes more or 'til tender crisp.
• Stir together cornstarch and 2 tablespoon cold water.
• Stir into stew, cook and stir until bubbly, cook and stir for 2 minutes more.

Steps:

• Put first 3 ingredients into pot.
• Brown meat until you can see no pink, over medium high heat.
• Add flour and stir to coat.
• Then add water and boil, covered for 10 minutes.
• Then add seasonings, kitchen bouquet, white wine, worcestershire, and veggies and then add 4 cups water, or until the top of meat and veggie mixture is covered.
• Boil for another 20 minutes covered.
• If needed keep adding water to keep covering the top.
• Then at end add milk and flour mixture to thicken, and let simmer for 5 minutes.
• Meat is a little chewy, so if you want it more tender before adding milk and flour mixture let boil for another 10 minutes.

Steps:

• Cut the beef into cubes, then season generously with salt and pepper.
• Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
• Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
• Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
• Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
• Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
• Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
• Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
• Enjoy!

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Sauté until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes.
• Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.)
• Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. TRansfer to large bowl.
• Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

Steps:

• Brown meat in small amount of oil.
• Add canned tomatoes and let cook for about 10 minutes.
• Add vegetables and enough V-8 juice to cover.
• Let simmer until cooked through.
• You can season as desired with salt/pepper.

Steps:

• Mix the wine, beef broth, tomato paste water, paprika, cayenne pepper salt, pepper and allspice together in a large bowl. Stir in the uncooked beef chunks. Cover and let marinate in the refrigerator overnight.
• Put potatoes, onion, garlic, baby carrots and jalepeno into the crock pot.
• Pour beef mixture over the vegetables and stir well with a wooden spoon.
• Set on low heat. Let cook for at least 8 hours. The meat should be tender and falling apart.
• Stir in frozen peas approximately 30 minutes before you plan on serving the stew.
• Serve over yellow rice.

Steps:

• Crumble ground beef into a stockpot set over medium-high heat; add Italian seasoning, salt, and pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease except 1 tablespoon of drippings.
• Stir carrots, celery, onion, and garlic into the ground beef and drippings; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, diced tomatoes, chopped tomatoes, peas, corn, green beans, adobo seasoning, rosemary, thyme, and marjoram; stir until evenly mixed. Add beer, water, and beef base; stir well. Stir in cilantro, lemon juice, and bay leaf. Pour 1/4 cup more water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
• Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.

Steps:

• Heat half of the oil with annatto seeds and stir quickly until the oil takes on the redish-brown color of the seeds.
• Set aside, strain and remove the seeds.
• Marinate the beef cubes with onion, half the garlic, salt, sugar and half of the annatto seed oil mixture for 45 minutes.
• Heat the remaining annatto seed oil and cook the remaining garlic until soft.
• Add curry powder, beer and marinade and it`s ingredients.
• Braise the beef, adding a little water, lemongrass, star anise and cinnamon.
• Cook at 350 degree in oven for 1 hour then and add carrots.
• Cook for 1 more hour.
• Simmer 5 more minutes.
• Garnish and serve over white rice is how I served it. The juices got absorbed into the rice.

Steps:

• In a large soup pot or cast-iron Dutch Oven over medium-high heat, place beans and over with water. Bring just to a boil; remove from heat, cover, and let stand 1 hour. Drain and rinse beans; set aside. Place beef pieces in a large bowl; season with salt and pepper. Add 2 teaspoons Santa F Seasoning; toss well. Add flour and toss to coat.
• In a large pot or a Dutch oven over medium-high heat, heat 4 tablespoons vegetable oil. Add beef piecs in batches and brown well; using a slotted spoon, transfer to a bowl. Add 2 tablespoons vegetable oil; reduce heat to medium. Add onions and tomato paste; stir 2 minute. Add red wine and bring to a boil, scraping up browned bits. Add beef and chicken stocks, tomatoes, ham hock, and cayenne pepper; reduce heat to low and bring to simmer. Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
• Add beans, cover partially, and simmer another 1 hour. Uncover, add remaining Santa Fe Seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender. Stirring occasionally. Degrease stew if necessary. Remove ham hock; trim off fat. Cut ham into 1/2-inch pieces and add back into stew.
• In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Transfer to a plate. Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender. Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender. Sprinkle with cilantro. Ladle into soup bowls and serve with bread.
• For The Santa Fe Seasoning:.
• In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.