CHILI BEEF STEW
"Given to me by my mother, this spicy stew became a favorite with my own five children," writes Evelyn Bullington from Temple City, California. We've pared it down for a twosome. Tip: Leftover beef broth can be frozen for a future use.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.
Nutrition Facts :
CHILE COLORADO RECIPE (MEXICAN BEEF STEW)
Chile Colorado is a flavorful and hearty stew recipe made with stew meat simmered in a Mexican style red chile sauce until fall-apart tender. This Chile Colorado recipe can be made in the oven, stove top, Instant Pot or slow cooker.
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 2h39m
Number Of Ingredients 17
Steps:
- Remove the stems and seeds from the chiles.
- Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total - in 2 intervals of 15 seconds each.
- Heat 2 cups of chicken broth until warm - you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
- Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.
- Season the beef with salt and ground black pepper to taste.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown. You may need to do this in batches to prevent over crowding the pot. Remove the seared beef to a plate and set aside.
- When you are done searing all the beef, add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.
- Return the beef and any collected juices back to the pot. Add the red chile sauce and the remaining broth and stir to combine. Bring to a boil. (If cooking in the oven or in the slow cooker, you can follow the instructions below).
- Once boiling, reduce the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.
- Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.
- Place the seared beef, saute onions, garlic and spices into the slow cooker. Add the chile paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is tender.
- Use the saute function to brown the beef Do it in batches not to overcrowd the pot. Remove from the Instant Pot.
- When you are done searing all the beef, (see NOTE 1) add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and the spices and cook for 30 seconds stirring constantly. Turn the Instant Pot Off.
- Pour the remaining broth into the Instant Pot and with a wooden spoon scrape any browned bits stuck at the bottom. Return the beef and any collected juices back to the pot. Add the red chile sauce and stir to combine.
- Lock the lid on and check that the valve is set to seal. Cook on HIGH pressure for 30 minutes.
- When the cook time is up, let the pressure naturally release for 10 minutes. Release the remaining pressure and carefully open the lid. Continue with the rest of the recipe below. You will use the saute function to simmer the sauce (with the cornstarch slurry) for 5-6 minutes.
- Make a Masa Harina Slurry: In a small bowl, mix the masa harina with 1/4 cup of the cooking liquid (beef juices) until the mixture is smooth. You can also use broth or water, if preferred.
- Stir the masa harina slurry mixture and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 - 15 minutes).
- Check for seasoning and add the chicken bouillon (optional) or salt and pepper, if needed. Serve.
Nutrition Facts : Calories 474 kcal, Carbohydrate 6 g, Protein 44 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 618 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW-COOKED STEW MEAT CHILI
This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day. Garnish with sour cream, chopped fresh parsley, and chopped red onion.
Provided by Katie
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h25m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
- Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
- Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 30.4 g, Cholesterol 23.4 mg, Fat 9.3 g, Fiber 9.5 g, Protein 15.6 g, SaturatedFat 2.9 g, Sodium 966.9 mg, Sugar 7.1 g
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
VEGETABLE BEEF STEW
Steps:
- Gather the ingredients.
- Cut the beef into small, bite-sized cubes.
- Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
- Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
- Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
- Cover, reduce the heat to low, and simmer for 1 1/2 to 2 hours, or until the meat is tender.
- Add the potatoes, carrots, and celery.
- Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
- To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
- Add pepper and taste for seasonings, adding salt if necessary.
- Serve and enjoy.
Nutrition Facts : Calories 132 kcal, Carbohydrate 21 g, Cholesterol 11 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 319 mg, Sugar 4 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g
BEEF, VEGETABLE, AND RED CHILE STEW
Number Of Ingredients 17
Steps:
- 1. Put the meat in a large pot with 2 quarts of water and bring to a boil. Reduce the heat to medium-low, and skim the foam that rises to the top as it boils. After 10 minutes, add the onion, garlic, bay leaves, salt, oregano, and cumin. Cover and simmer 1 hour and 30 minutes. 2. Meanwhile, heat a medium dry skillet over medium heat, and toast the chiles, pressing them flat with a spatula, until aromatic, about 5 seconds on each side. (Do not burn, or the chiles will be bitter.) Cool the chiles then tear into pieces, and put into a blender. Process as fine as possible. Add the tomatoes and epazote. Purée. Strain, pushing the puree with a wooden spoon, through a fine-mesh strainer into the soup pot. Cover and simmer 30 minutes. 3. Add the carrots and turnips, and cook 15 minutes. Add the zucchini, corn, and green beans. Cook until the vegetables are tender, about 12 to 15 more minutes. Taste and add salt, if needed. Serve in soup bowls. Pass the lime wedges at the table.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
SAVORY VEGETABLE BEEF STEW
This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.
Provided by JAIME5025
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
- Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
- Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g
CHILI STEW
This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 263 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 812mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges
BEANY BEEF CHILLI STEW WITH CRUNCHY TORTILLA CROUTONS
Add beans and lentils to this stew for texture and to stretch the meat further. They're also a good source of protein and vitamins, and cost-efficient too
Provided by Cassie Best
Categories Dinner
Time 3h20m
Number Of Ingredients 24
Steps:
- Heat half the oil in a large flameproof casserole over a medium-high heat. Tip in enough beef to cover the base of the pan in a single layer, being careful not to overcrowd the pan. Brown the beef on each side, turning until it has a deep brown crust all over - this will give the stew a deep, beefy flavour. Remove to a plate using a slotted spoon and continue cooking until all the beef is browned. Set aside.
- Heat the remaining oil in the same pan, then tip in the onions, reduce the heat to low-medium and sizzle for 8-10 mins until soft, stirring and scraping the base of the pan to lift any browned bits.
- Add the garlic, cumin, coriander, paprika, cinnamon and tomato purée. Stir for 1-2 mins until the spices are sizzling and aromatic, then tip in the chopped tomatoes and chipotle paste, if using, and crumble in the stock cubes. Return the beef to the pan with any resting juices, pour in 1.2 litres water, season and bring to a simmer.
- Once bubbling, reduce the heat to low, cover with a lid and simmer for 1 hr 45 mins, stirring occasionally. Meanwhile, tip the lentils into a bowl, cover with cold water and leave to soak. Drain, then add to the stew, cover again and continue to cook for 45 mins more, or until the beef and lentils are tender.
- Tip in all the beans, return to a simmer and bubble for 5 mins until the beans are warmed through. If your stew is soupy and you prefer it thicker, boil, uncovered, for a few minutes more until reduced to your liking. Taste for seasoning and add more salt or chipotle paste, if you like; it may also need some sugar depending on the tomatoes you've used (add up to 2 tsp). Will keep chilled for two days or frozen for two months. Leave to cool completely first.
- If making the tortilla croutons, cut the wraps into small triangles and heat enough oil to cover the base of a deep frying pan. Fry over a medium heat for 2-3 mins, tossing in the pan until crisp. Or, simply crumble tortilla chips to make a quick, crunchy topping.
- Serve the stew in bowls topped with your choice of feta, soured cream or yogurt, coriander, avocado and sliced chilli, lime wedges on the side for squeezing over and the tortilla croutons. Grind over some black pepper, if you like, before serving.
Nutrition Facts : Calories 524 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
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