Beef Stew With Tomatoes Cinnamon And Cloves Recipes

BEEF AND TOMATO STEW

Steps:

• To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
• To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
• To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!

ALITA'S TOMATO BEEF STEW

Steps:

• Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
• Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
• Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
• Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

BEEF STEW WITH TOMATOES

Steps:

• Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
• Cover and bake about 2 hours 30 minutes or until beef is tender.
• In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.

GREEK STYLE BEEF STEW IN A TOMATO SAUCE (MOSHARI KOKKINISTO)

Steps:

• To prepare the reddened Greek beef stew, start by cutting the beef into pieces, approx. 100g/ 3.5 ounces each one. Wash thoroughly the beef and wipe with some paper towel. It is important to dry the meat well, in order to be nicely browned.
• Heat a large, deep pot to high heat. After the pan is heated, pour in the oil along with the beef. Brown the pieces of beef on one side, without stirring and then brown them on the other side. Try not to overcrowd the bottom of the pan. Browning the beef is very important, when cooking a Greek beef stew, as it helps the meat remain juicy and tender.
• Use a slotted spoon to remove the pieces of meat from the pot and place them on a plate.
• To prepare the sauce for the Greek beef stew, add into the pot the chopped onions and turn the heat down. Sauté for 3 minutes, until softened. Stir in the garlic and saute for 1 more minute. Pour in the red wine, turn the heat up and cook for 2 minutes, until it evaporates. Add the chopped tomatoes, the tomato paste (dissolved in a teacup of warm water), the cinnamon stick, the cloves, a pinch of sugar and salt and pepper.
• As soon as the sauce comes to the boil, add the beef and enough hot water to cover the 2/3 of the meat. When the sauce starts to bubble a lot, turn the heat down and half-cover with the lid (the sauce still has to bubble a little bit). Cook to medium-low heat, for about 1 1/2 hour, until the meat is tender and the sauce thickens, stirring occasionally.
• If the meat is tender and cooked, but the sauce is not thick enough, remove the pieces of meat with a slotted spoon and boil the sauce alone to high heat, until it thickens. On the other hand, if the sauce becomes thick, before the meat is done, then add some warm water.
• When done, boil the spaghetti into another pot, according to package instructions; drain and place in the pot, along with the sauce and the meat. Stir with a wooden spoon.
• Serve the Greek beef stew with a drizzle of olive oil, sprinkle some grated cheese and enjoy over a glass of red wine.

KOKKINISTO - GREEK BEEF STEW

Steps:

• Heat olive oil in a large cast iron casserole or skillet and brown the beef, in batches, until nicely coloured on all sides. You can also brown the beef directly in your pressure cooker but don't crowd the meat as it will stew rather than brown.
• Heat the olive oil in your Instant Pot using the Sauté function. Add the shallots or onion and sugar and cook over medium heat for about five minutes, until softened.
• Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
• Stir in the chopped tomatoes, tomato paste, beef broth and wine. Add the beef, stir together and cover.
• Set vent to sealing and cook for 45 minutes at high pressure. Leave for 10 minutes natural release and then manually release the rest of the steam.
• Stir in the chopped parsley and check the seasoning.
• Serve with mashed potatoes, rice or orzo pasta.
• Heat the olive oil in a Dutch oven and cook the meat, in batches, so it browns evenly.
• Take the beef out and deglaze the pan with a splash of the wine.
• Lower the heat, and add the chopped onion and sugar. Cook for about five minutes, stirring, until softened.
• Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
• Stir in the chopped tomatoes, tomato paste, beef broth and wine. Please note you will need 2 cups (500ml) stock plus 1 cup (250ml) red wine for this method. Add the beef, stir together and bring to the boil then reduce heat to a simmer.
• Cook for about 1 1/2- 2 hours until the beef is tender. Give the occasional stir and add more hot water if the pan gets a bit dry.
• Stir in the chopped parsley and check the seasoning.
• Serve with mashed potatoes, rice or orzo pasta.
• Brown the meat and sauté the onion and garlic then add all the ingredients to the slow cooker pot and cook for 5 hours on high or up to 7-8 hours on low.

VEGETABLES AND TOMATOES BEEF STEW

Steps:

• Gather the ingredients.
• In a large bowl, mix the beef with the flour, salt, and pepper. Toss until well coated.
• In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the seasoned beef and cook, stirring, until browned.
• Add the onion and celery and continue cooking until the onion is soft and fragrant.
• Add the garlic, tomatoes, red wine, and beef broth. Bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours.
• Once the cooking time is up, add the pepper, thyme, potatoes, carrots, and rutabaga or turnip, if using. Cover the stew and simmer for 35 to 45 minutes longer, or until all vegetables are tender.
• In a small bowl, mix the flour and cold water.
• Add the flour thickener to the pot and stir well. Continue cooking until the sauce has thickened, for about 10 minutes. Transfer to serving bowls and garnish with parsley, if desired.

BEEF STEW WITH CINNAMON

Steps:

• In a large pot heat oil. Add meat and sear on all sides. Remove and set aside.
• In pot pour off fat. Add onion, celery, green pepper, and garlic. Sautee about 3minutes.
• Add tomatoes with juice, tomato sauce, wine, rosemary, thyme, oregano, cinnamon and redpepper flakes. Bring to a boil.
• Add meat to simmering sauce, reduce heat and cover.
• Simmer low for 2 hours.
• Add carrots and simmer 30minutes longer.
• Serve.

GREEK STYLE BEEF STEW

Steps:

• Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
• Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
• Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
• Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
• Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

HEARTY SPANISH BEEF STEW

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
• Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
• Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
• Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
• Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

BEEF STEW WITH TOMATOES, CINNAMON, AND CLOVES

Steps:

• 1. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add tomato paste. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, canned tomatoes, bay leaves, thyme and spices; bring to simmer. Add meat; return to simmer. Cover and place in oven. 2. Heat 1 tablespoon oil in medium skillet; add frozen pearl onions, and sauté until lightly browned, 2 to 3 minutes. When meat is almost tender, about 1 1/2 hours, add pearl onions and currants to stew. Cover and return to oven. Cook until meat and pearl onions are tender, 20 to 30 minutes longer. 3. Stir in parsley, adjust seasonings, and serve.