Beef Stewed In Red Pepper Paste Recipes

BEEF AND PEPPER STEW

Steps:

• Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
• Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.
• Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.
• Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.
• Note: This stew is even better the next day.

BEEF STEWED IN RED PEPPER PASTE

Steps:

• In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry.
• Do not let brown or burn.
• Stir in the niter kebbeh.
• When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg.
• Stir well.
• Add the paprika and berbere, and stir for 3 minutes.
• Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil.
• Add the beef and turn the pieces around in the sauce to coat.
• Cover the pot and simmer the beef for about 1 hour over low heat.
• Season with black pepper.

HEARTY BEEF STEW WITH RED ONIONS AND ALE

Steps:

• Season the beef all over with salt and pepper. Set aside while you prepare the onions.
• Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
• Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
• Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
• Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
• Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
• If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

SAVORY BEEF AND RED PEPPER STEW

Steps:

• Toss steak with flour until evenly coated; set aside.
• Melt 1 Tbsp. of the margarine in large saucepan on medium-high heat. Add onions and peppers; cook and stir until crisp-tender. Remove vegetable mixture from pan; set aside. Add remaining 2 Tbsp. margarine to pan. Add steak, in batches; cook and stir until evenly browned.
• Return all of the steak to pan along with the vegetable mixture; stir. Add steak sauce, beef broth and wine; mix well. Bring to boil; reduce heat to low. Simmer 30 min. or until steak is tender. Serve over rice.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

NIGERIAN BEEF STEW RECIPE BY TASTY

Steps:

• In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
• Heat vegetable oil in a large pot over medium-high heat.
• Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
• Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
• Add the blended tomato and pepper mixture and the bay leaf.
• Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
• Fish out the bay leaf.
• Remove stew from heat and let sit 10 minutes.
• Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
• Enjoy!