Clove Basil Beef Stew Recipes

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CLOVE BASIL BEEF STEW



Clove Basil Beef Stew image

Clove basil beef stew is a stew containing beef and Clove basil leaves as the major ingredients among others. It is a healthy stew. Clove itself reduces inflammation, has anti oxidating and anti aging properties. The stew is good to go with rice and other related food.

Provided by foodiedame

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 pieces of medium cut cooked beef
5 clove basil leaves (Scent)
1 medium sized onion
4 medium sized dried cayenne peppers
6 dried chilies
1/2 teaspoon ginger powder
1 wrap knorr seasoning
2 cooking spoonful palm oil
1 cup beef stock
1/2 teaspoon salt

Steps:

  • Boil the beef to your taste as soft as possible using plain seasonings, salt, garlic, onions.
  • Blend pepper to a not so fine particle size and soak in water for some minutes.
  • Chop Basil leaves and set aside.
  • Set pot on cooker with medium heat and allow to dry.
  • Pour in the palm oil, leave to get hot and pour in the diced onion. Allow onion to fry for a minute afterwards, add the pepper.
  • Add the beef and beef stock to the mixture and leave to cook for 5minutes.
  • Open the pot, stir the soup and sprinkle the Basil leaves. Cover and leave to cook for another 5 minutes.
  • Stir and enjoy stew with rice.

Nutrition Facts : Calories 19.1, Fat 0.2, SaturatedFat 0.1, Sodium 515.9, Carbohydrate 3.4, Fiber 0.8, Sugar 1.5, Protein 1.2

STEWED BEEF WITH CLOVES



Stewed Beef with Cloves image

This beef stew is wonderfully aromatic! The cloves add a special and unusual touch to the flavor of the meat.

Provided by canarygirl

Categories     Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 1/2 lbs beef stew meat
3 -4 cloves garlic
3 -4 sprigs parsley
1 large onion, diced
1 small green pepper, diced
1 carrot, peeled and sliced into rounds
1 -2 potato, peeled and cut into bite sized chunks
3 -4 whole cloves
1 -2 sprig fresh thyme or 1/2 teaspoon dried thyme leaves (about)
1 -2 bay leaf, to taste
4 -5 saffron threads or 1/2 teaspoon turmeric (about)
1 beef double bouillon cubes (knorr)
salt and pepper
1 quart water (approximately)
olive oil

Steps:

  • Salt and pepper the meat, and drizzle a little olive oil over it, mix well and allow to stand for about 1/2 hour (more if you have time).
  • Mash garlic with a bit of salt and the parsley leaves using a mortar and pestle.
  • Heat about 2-3 tablespoons olive oil over medium-high heat and sauteé the onion, garlic, and vegetables until the onion becomes translucent, then add cloves, herbs, saffron or tumeric and boullion cube.
  • Stir well, and cook until fragrant.
  • Add beef and stir well, browning the meat a bit.
  • Add water and bring to a boil.
  • Cover and simmer 1 1/2 hours or until tender, stirring every once in a while.
  • Remove cover and reduce sauce a bit, until it thickens.
  • Serve with french fries and Garlic Mayo (ali-oli), or steamed rice.

Nutrition Facts : Calories 1049.3, Fat 73.1, SaturatedFat 29.1, Cholesterol 295.1, Sodium 202.5, Carbohydrate 16.2, Fiber 2.5, Sugar 3.2, Protein 77.3

MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL



Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil image

I honestly don't remember where this one came from - I just have a photocopy. But it is an incredibly flavorful stew. Great over polenta, couscous, potatoes. Stored in a tightly covered container, this stew will freeze well for up to 6 months, though the basil will darken in color. You might want to freshen it up with some fresh shredded basil or chopped parsley.

Provided by dbreslau

Categories     Meat

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs lean stewing beef, such as bottom round, cut into 1-1/2 inch cubes
2 tablespoons olive oil
2 medium onions, sliced
3 garlic cloves, thinly sliced
3/4 cup dry vermouth
1 (28 ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
2 teaspoons balsamic vinegar
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup quartered and pitted kalamata olive
1/3 cup sun-dried tomato, strips drained
1/2 cup lightly packed fresh basil leaf, shredded

Steps:

  • Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
  • Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
  • Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
  • Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.

Nutrition Facts : Calories 414.8, Fat 23.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 212.9, Carbohydrate 12.5, Fiber 2.9, Sugar 6.7, Protein 33.6

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