Spicy Beef Stew Crock Pot Recipes

SPICY BEEF CURRY STEW FOR THE SLOW COOKER

Spicy Beef Curry Stew for the Slow Cooker image

This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.

Provided by NANCIG

Categories Soups, Stews and Chili Recipes Stews Beef

Time 8h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 fresh jalapeno peppers, diced
1 tablespoon curry powder
1 (14.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
1 cup beef broth

Steps:

Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
Cover, and cook 6 to 8 hours on Low.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 7.6 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 441.7 mg, Sugar 3.9 g

SPICY CROCK POT BEEF STEW

Spicy Crock Pot Beef Stew image

Make and share this Spicy Crock Pot Beef Stew recipe from Food.com.

Provided by jiyoungie

Categories Stew

Time 7h25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb beef chuck (cubed)
4 small red potatoes (cubed)
1 onion (sliced)
6 garlic cloves (whole)
1/2 cup baby carrots
1 jalapeno (sliced)
1/2 cup frozen peas
1/2 cup red wine
1/2 cup beef broth
4 ounces tomato paste
1/4 cup water
1 teaspoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon allspice
salt and pepper

Steps:

Mix the wine, beef broth, tomato paste water, paprika, cayenne pepper salt, pepper and allspice together in a large bowl. Stir in the uncooked beef chunks. Cover and let marinate in the refrigerator overnight.
Put potatoes, onion, garlic, baby carrots and jalepeno into the crock pot.
Pour beef mixture over the vegetables and stir well with a wooden spoon.
Set on low heat. Let cook for at least 8 hours. The meat should be tender and falling apart.
Stir in frozen peas approximately 30 minutes before you plan on serving the stew.
Serve over yellow rice.

Nutrition Facts : Calories 504, Fat 23, SaturatedFat 9.1, Cholesterol 78.3, Sodium 410.7, Carbohydrate 42.2, Fiber 6.2, Sugar 8.5, Protein 27.3

SPICY BEEF STEW, CROCK POT

Spicy Beef Stew, Crock Pot image

I found this in the March 2009 issue of Family Circle magazine. I used a drained can of fire roasted tomatoes in place of the plum tomatoes, a bit of salt, and I added a few more chipotle peppers when I made it.

Provided by yogiclarebear

Categories Stew

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 lb chuck steak, trimmed and cut into 3/4-inch pieces
1 large onion, chopped
2 tablespoons tomato paste
3 tablespoons flour
1 1/2 cups low sodium beef broth
2 teaspoons dried oregano
1 teaspoon cumin
2 plum tomatoes, chopped
2 (15 ounce) cans white hominy, drained and rinsed
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 chipotle chile in adobo, seeded and chopped, plus 1 tablespoon of the adobo sauce (from a 7 ounce can)
2 tablespoons lime juice
sour cream (optional)

Steps:

Heat oil in a nonstick skillet over medium-high heat. Add steak and cook 7 minutes. Remove to slow cooker bowl.
Add onion to skillet. Cook 3 minutes. Stir in tomato paste; cook 2 minutes. Add flour and cook, stirring, 1 minute.
Scrape onion mixture into slow cooker bowl. Stir in broth, oregano and cumin; cook on HIGH for 3 hours or LOW for 5 hours.
Stir in tomatoes, hominy, peppers, chipotle and adobo sauce. Cook 1-1/2 hours more. Stir in lime juice. Serve with sour cream, if desired.

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