Dutch Spiced Beef Recipes

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DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.

Provided by Baildon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h5m

Yield 8

Number Of Ingredients 14

½ cup all-purpose flour
1 tablespoon ground paprika, or more to taste
salt and ground black pepper to taste
2 pounds cubed beef stew meat
2 tablespoons extra-virgin olive oil
4 cups beef broth
2 large potatoes, cubed
1 (8 ounce) package mushrooms, quartered
3 medium carrots, sliced, or more to taste
1 medium onion, chopped
1 stalk celery, chopped
1 ½ tablespoons Worcestershire sauce
2 cloves garlic, minced
2 bay leaves

Steps:

  • Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
  • Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
  • Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g

SPICED BEEF POT ROAST



Spiced Beef Pot Roast image

I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 12-16 servings.

Number Of Ingredients 13

3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
1 boneless beef chuck roast (4 to 5 pounds)
2-1/4 cups tomato juice
1 large onion, chopped
8 tablespoons canola oil, divided
3 tablespoons lemon juice
4-1/2 teaspoons cider vinegar
2 bay leaves
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.

Nutrition Facts :

DUTCH SPICED BEEF



Dutch Spiced Beef image

Make and share this Dutch Spiced Beef recipe from Food.com.

Provided by Tea Jenny

Categories     Stew

Time 1h45m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 lbs round steaks
1/2 teaspoon salt
1/8 teaspoon ground black pepper
6 tablespoons butter
1 onion, sliced
1 tablespoon water
1 1/2 tablespoons white distilled vinegar
1 teaspoon prepared mustard
1 bay leaf
2 whole cloves

Steps:

  • Cut round steak into serving size pieces; sprinkle with salt and pepper.
  • In a large skillet heat butter until hot, but not brown.
  • Brown the meat on both sides; set aside.
  • Add sliced onion to the skillet and brown lightly; remove from pan.
  • Add water to the skillet; return the meat and the onion.
  • Add vinegar, prepared mustard, bay leaf, and whole cloves.
  • Cover and cook slowly 1 1/2 hours, or until tender, turning every 30 minutes.
  • Place the steaks on a serving platter. Remove the bay leaf and cloves and place onions on the platter.

Nutrition Facts : Calories 465.7, Fat 26.2, SaturatedFat 14, Cholesterol 175.1, Sodium 546.4, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 52.2

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you're all set."

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 13

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed

Steps:

  • In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 439 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

DUTCH SPICED BEEF



Dutch Spiced Beef image

Make and share this Dutch Spiced Beef recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs beef round steak (Steak should be 3/4 inch thick.)
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons butter
1 large Spanish onion (Onion should be thickly sliced.)
1 tablespoon water
1 1/2 tablespoons vinegar
1 teaspoon prepared mustard
1 bay leaf
2 whole cloves
4 canned spiced onions
12 strips pimientos

Steps:

  • Cut steak into 4 pieces; rub with salt and pepper.
  • Heat butter in large frying-pan until hot but not brown.
  • Brown meat on both sides; remove to platter.
  • Add sliced onions to frying-pan and fry lightly; remove from pan.
  • Add water to frying-pan, scraping pan to loosen any bits of beef.
  • Return meat to pan; cover with onion slices.
  • Add vinegar, mustard, bay leaf and cloves.
  • Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour.
  • Place steaks on serving platter.
  • Remove bay leaf and cloves and place onions on platter.
  • Granish each steak with 1 spiced onion and 3 pimiento strips.

Nutrition Facts : Calories 261.2, Fat 18.6, SaturatedFat 11.2, Cholesterol 45.8, Sodium 874.2, Carbohydrate 23.6, Fiber 8, Sugar 12, Protein 4.9

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS



Spiced Beef Stew with Carrots and Chickpeas image

This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The result is a fragrant stew that will perk up winter palates and delight the senses. To soak up every delicious drop, serve it over a bed of fluffy couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 15

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
1 red onion, chopped
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons tomato paste
2 teaspoons berbere seasoning
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
3 1/2 cups low-sodium chicken broth
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
1 can (15.5 ounces) chickpeas, drained and rinsed
Fresh mint leaves, for serving
Cooked couscous, warmed, for serving

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.

SPICED BEEF STEW



Spiced Beef Stew image

This recipe is SO savory and SO beefy, it can be a meal in itself!!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 11

¼ cup margarine
2 pounds cubed beef stew meat
¼ cup all-purpose flour
1 (14 ounce) can beef broth
1 cup beer
1 onion, sliced into thin rings
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 teaspoon dried thyme
1 bay leaf
1 (15 ounce) can mixed vegetables, drained

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.

Nutrition Facts : Calories 531.3 calories, Carbohydrate 15 g, Cholesterol 101.3 mg, Fat 37 g, Fiber 3.2 g, Protein 30.4 g, SaturatedFat 13.2 g, Sodium 548.2 mg, Sugar 3.1 g

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