Spicedbeanstew Recipes

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SPICY STEWED BEEF



Spicy Stewed Beef image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 tablespoon butter
3 pounds beef stew meat or chopped chuck roast
1 tablespoon ground cumin
2 teaspoons ground chili powder
5 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 cups low-sodium beef broth, plus more if needed
One 7-ounce can chipotle peppers in adobo sauce
2 green onions, thinly sliced
Pimiento Cheese and Bacon Grits, recipe follows, for serving, optional
5 slices thick-cut bacon
1 1/2 cups stone-ground grits
2 teaspoons kosher salt
1 cup half-and-half
Two 4-ounce jars diced pimientos, drained
4 ounces cream cheese, softened
2 cups grated sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons freshly ground black pepper

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.

HEARTY BEAN STEW



Hearty Bean Stew image

From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1-1/2 cups chopped onions
1 tablespoon canola oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, drained
3 large carrots, chopped
3 celery ribs, chopped
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.

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

BEEF AND BEAN STEW



Beef and Bean Stew image

A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 to 3 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil, divided
2 medium onions, thinly sliced
2 cups water
1 can (6 ounces) tomato paste
3/4 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

  • In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.

Nutrition Facts :

HEARTY WHITE BEAN STEW RECIPE BY TASTY



Hearty White Bean Stew Recipe by Tasty image

Here's what you need: medium leek, olive oil, pancetta, carrot, celery stalk, cremini mushroom, garlic, kosher salt, fresh thyme sprigs, diced tomato, great northern beans, low sodium vegetable broth, parmesan cheese, bread

Provided by Greg Perez

Categories     Dinner

Yield 6 servings

Number Of Ingredients 14

1 medium leek
1 tablespoon olive oil
5 oz pancetta
2 cups carrot, diced
3 stalks celery stalk, sliced
8 oz cremini mushroom, sliced
3 cloves garlic, minced
kosher salt, to taste
4 sprigs fresh thyme sprigs
14.5 oz diced tomato
4 cups great northern beans, cooked or canned
6 cups low sodium vegetable broth
parmesan cheese, freshly grated, for serving
bread, crusty, for serving

Steps:

  • Trim the root end and the tough, dark green top of the leek and remove any thick outer layers. Cut the leek in half lengthwise, then slice into ¼-inch (6-mm) thick half moons.
  • Transfer to a bowl of water and shake around with your fingers to loosen any dirt or grit. Let the leeks sit in the water for a couple minutes to let any grit to sink to the bottom of the bowl. Carefully remove the cleaned leeks from the bowl, leaving the dirty water behind.
  • Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy and most of the fat has rendered, about 8 minutes.
  • Add the leeks, carrots, celery, mushrooms, and garlic. Season with salt. Cook for 5-6 minutes, until the vegetables have released their juices and begin to soften.
  • Add the thyme leaves, tomatoes, beans, and vegetable stock. Stir to combine, then bring to a boil, cover, and cook, stirring occasionally, for 20 minutes until slightly reduced and hot throughout. Season with more salt, to taste.
  • Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread.
  • Enjoy!

Nutrition Facts : Calories 1128 calories, Carbohydrate 87 grams, Fat 100 grams, Fiber 9 grams, Protein 14 grams, Sugar 21 grams

SPICY BEEF STEW WITH BEANS & PEPPERS



Spicy beef stew with beans & peppers image

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

3 ½ tbsp vegetable oil
1kg stewing beef , cut into chunks
1 onion , sliced
2 garlic cloves , sliced
1 tbsp plain flour
1 tbsp black treacle
1 tsp cumin
400g can chopped tomato
600ml beef stock (from a cube is fine)
2 red peppers , deseeded and sliced
400g can cannellini bean , drained and rinsed
soured cream and coriander, to serve

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

BEAN STEW



Bean Stew image

This white bean stew is a classic recipe that will fill your belly and warm you right up! With the insanely delicious flavor, this hearty stew will be your guests' favorite and fly off the table!

Provided by Alyssa Rivers

Categories     Dinner

Time 45m

Number Of Ingredients 14

2 Tablespoon olive oil
1/2 onion, diced
3 whole carrots, peeled, chopped
2 ribs celery, diced
2 teaspoon garlic, minced
3 Tablespoon tomato paste
1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 Tablespoon dried Italian Seasoning
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 large potato, peeled, chopped
3 (15 ounce) cans white beans ((drained and rinsed))
fresh parsley for garnish

Steps:

  • In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
  • Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
  • Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
  • Garnish with fresh parsley and serve with a side of French bread!

Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1272 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g

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.

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