DIEGO'S SPECIAL BEEF STEW
This is a beef stew for the slow cooker that I came up with after quite a bit of trial and error attempting to improve upon other recipes. My husband Diego was my critic each time and finally he chose this as the winner. It has a LOT of onion :-)
Provided by peep
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h35m
Yield 6
Number Of Ingredients 16
Steps:
- Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker.
- Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze, then pour wine into slow cooker.
- Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker. Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients.
- Cover slow cooker, and cook stew 7 to 8 hours on Low.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 15.5 g, Cholesterol 45.3 mg, Fat 16.2 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 5.6 g, Sodium 199.6 mg, Sugar 2.1 g
NORTH AFRICAN BEEF STEW
This is a really easy and filling stew that is great in the winter.
Provided by CICOYLE
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
- Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 22.8 g, Cholesterol 93.9 mg, Fat 23.4 g, Fiber 3.5 g, Protein 30.5 g, SaturatedFat 9.2 g, Sodium 224 mg, Sugar 5.4 g
DURANGO BEEF STEW
Number Of Ingredients 11
Steps:
- 1. Cut the chiles in half lengthwise. Remove the stems, seeds and ribs and discard. In a dry skillet, over medium heat, toast the chiles, turning and pressing with a spatula, until aromatic, 1 to 2 minutes. Put the chiles in a bowl and cover with hot tap water and soak 20 to 25 minutes. 2. Meanwhile, heat the oil over medium heat in a large heavy saucepan. Add the beef, and cook, stirring, until lightly browned, 8 to 10 minutes. Transfer the meat to a bowl. In the same pan, cook the onion, stirring, until softened, 3 to 4 minutes. Add the garlic, and cook 1 minute. Add the tomatoes, oregano, and thyme. Cook until the tomato juices reduce and the mixture thickens, 4 to 5 minutes. Return the beef to the pan. Reduce the heat to low, cover, and cook slowly while puréeing the chiles. 3. Put the soaked chiles in a blender, discarding the soaking water. Add 1/2 cup of the beef broth and blend as smooth as possible. Add the puree to the beef along with the remaining beef broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 hour. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)
This is a tart and hearty stew with a southwestern flavor. I made it up after visiting a local Texas restaurant which declined to give me their recipe for the delicious stew I ate there. Although mine tastes similar to theirs, it is much more tart (which I like) and hot (which I love!) Check it out if you like something a bit different. You won't be disappointed.
Provided by Debra Thomas
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease.
- Add chicken broth, salt, pepper, and chili powder; mix together well.
- Add all canned ingredients and stir well.
- Stir in vinegar to desired tartness.
- Add potatoes.
- Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.
- Serve topped with grated cheese and jalapeños, with warm tortillas on the side.
DURANGO BEEF STEW
Number Of Ingredients 11
Steps:
- 1. Cut the chiles in half lengthwise. Remove the stems, seeds and ribs and discard. In a dry skillet, over medium heat, toast the chiles, turning and pressing with a spatula, until aromatic, 1 to 2 minutes. Put the chiles in a bowl and cover with hot tap water and soak 20 to 25 minutes. 2. Meanwhile, heat the oil over medium heat in a large heavy saucepan. Add the beef, and cook, stirring, until lightly browned, 8 to 10 minutes. Transfer the meat to a bowl. In the same pan, cook the onion, stirring, until softened, 3 to 4 minutes. Add the garlic, and cook 1 minute. Add the tomatoes, oregano, and thyme. Cook until the tomato juices reduce and the mixture thickens, 4 to 5 minutes. Return the beef to the pan. Reduce the heat to low, cover, and cook slowly while puréeing the chiles. 3. Put the soaked chiles in a blender, discarding the soaking water. Add 1/2 cup of the beef broth and blend as smooth as possible. Add the puree to the beef along with the remaining beef broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 hour. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
VENEZUELAN BEEF STEW
Make and share this Venezuelan Beef Stew recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- In a dutch oven, cook bacon until crispy. Set aside but reserve drippings.
- Trim fatty edges from round steak and then cube steak into 1 inch pieces. Toss beef meat with flour to coat.
- Brown beef in the drippings. Drain fat and then stir in next 13 ingredients. Bring to a boil then reduce heat.
- Cover and simmer for 1 hour. Add potatoes, onions and carrots. Cover and cook for 35 more minutes. Stir in the peas the last 5 minutes.
- Sprinkle with bacon.
Nutrition Facts : Calories 305.6, Fat 16.8, SaturatedFat 6.1, Cholesterol 63.4, Sodium 462.1, Carbohydrate 13.5, Fiber 2.3, Sugar 3.5, Protein 19.3
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