V-8 BEEF STEW
Don't let the fact that it's made with V-8 fool you. The sauce thickens and becomes almost unrecognizable as having V-8 in it. I cobbled this recipe together between BH&G, mom, and Joy. It makes a lot, but that's ok, because the leftovers get more delicious with time, as the flavors blend with each other.
Provided by Bill Gary
Categories Stew
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Season the beef with the thyme, marjoram, salt, and pepper.
- Place flour in a covered bowl or a large sealable plastic bag.
- Add the beef, a small batch at a time, and shake to coat pieces.
- Shake off excess flour.
- Repeat until all the meat is coated.
- In a large non-stick skillet, heat the oil or fat over medium-high heat.
- Add the meat in batches and brown the meat on all sides.
- Do not crowd the pan or scorch the meat.
- Remove each batch with a slotted spoon and set aside.
- Repeat until all the meat is browned.
- Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
- In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
- Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
- Return the meat to the pan and stir to coat and combine.
- Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
- Bring to boiling; reduce heat.
- Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
- Stir in celery, potatoes, and carrot.
- Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
- Skim off fat.
- Serve over fresh-cooked egg noodles or white rice.
Nutrition Facts : Calories 822.6, Fat 46.4, SaturatedFat 16.6, Cholesterol 156.6, Sodium 1297.2, Carbohydrate 55.2, Fiber 8.8, Sugar 14.4, Protein 46.5
SPICY STEWED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
MO'S SPICY BEEF STEW
Wanting to do something different with the standard beef stew, I added a spicy twist to this family's comfort food. It's quick and easy and sure to please the hungry!
Provided by MOCOOKS2
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 38.3 g, Cholesterol 99.8 mg, Fat 13.4 g, Fiber 4.2 g, Protein 39 g, SaturatedFat 4.5 g, Sodium 933.8 mg, Sugar 2.4 g
SPICY BEEF STEW WITH BEANS & PEPPERS
Just the thing to warm you up on a cold winter night
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 12
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.
Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
BEEF STEW WITH SPICY V-8
My dear friend Liz passed this recipe on to me years ago... it is flexible as far as veggies you want to add. Pretty basic stuff. But the V-8 adds a nice kick and this remains a favorite recipe.
Provided by Mom2Danny
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 384.4, Fat 6.2, SaturatedFat 2.4, Cholesterol 72.6, Sodium 665.3, Carbohydrate 55, Fiber 12.8, Sugar 24.3, Protein 33
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