Pineapple Beef Stew Recipes

PINEAPPLE BEEF STIR-FRY

Steps:

• Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refrigerate. , In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. Combine cornstarch and reserved juice mixture until smooth. In a skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a slotted spoon and keep warm. Add the red pepper, beans, chilies and garlic in skillet; stir-fry for 5 minutes. , Stir juice mixture; stir into skillet. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Add the onions, beef and the reserved pineapple; heat through. Serve with rice.

SPICY PINEAPPLE-BEEF STEW

Steps:

• Heat dressing in large skillet on medium-high heat. Add pineapple and chiles; cook 3 to 5 min. or until lightly browned, stirring occasionally. Add meat; cook and stir 5 min. or until browned.
• Stir in broth and soy sauce. Bring to boil; cover. Simmer on low heat 1 hour or until meat is tender, stirring occasionally.
• Mix cornstarch and water. Add to meat mixture along with nuts and peppers; mix well. Bring to boil; simmer 1 to 2 min. or until thickened, stirring constantly. Serve over spaghetti.

PINEAPPLE BEEF STEW

Steps:

• Chop shallot and mice ginger and garlic, drain pineapple juice and reserve.
• In a large pot, heat coconut or other oil for frying and brown beef on all sides.
• Lower heat, add shallot, ginger and garlic, fry some more, season with some salt and pepper, then add coconut milk. Deglaze and stir well, then cover and simmer for about 40 minutes on low heat.
• Meanwhile cube sweet potatoes (1 inch cubes) and eggplant.
• After about 40 minutes, add sweet potatoes, eggplant, soy sauce and honey.
• Continue simmering for about 30 minutes, then add the pineapple pieces. If there's not enough liquid, add reserved pineapple juice as needed.
• Simmer for 15 more minutes and taste test for salt and pepper. Serve hot over rice or cauliflower rice.

SLOW COOKER ISLAND BEEF

Steps:

• Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
• Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

SWEET-AND-SOUR BEEF STEW

Steps:

• In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

PINEAPPLE CHICKEN STEW

Steps:

• Mix all ingredients except pineapple and cornstarch in 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender and chicken is no longer pink in center.
• Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple.
• Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over hot cooked rice.

CALDERETA (FILIPINO BEEF STEW)

Steps:

• Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
• Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.