Ricks Spicy Beef Stew Recipes

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MO'S SPICY BEEF STEW



Mo's Spicy Beef Stew image

Wanting to do something different with the standard beef stew, I added a spicy twist to this family's comfort food. It's quick and easy and sure to please the hungry!

Provided by MOCOOKS2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 4h30m

Yield 6

Number Of Ingredients 12

all-purpose flour
1 pinch garlic salt, or to taste
ground black pepper to taste
2 ½ pounds beef stew meat, cut into cubes
1 tablespoon olive oil, or more if needed
3 cups water
1 (1.5 ounce) package dry beef stew seasoning mix
2 large potatoes, cut into cubes
1 small onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 teaspoon hot pepper sauce (such as Frank's RedHot®)
1 cup frozen corn

Steps:

  • Mix flour, garlic salt, and black pepper together in a shallow dish.
  • Gently press beef cubes into the flour mixture to coat evenly.
  • Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef with a slotted spoon to a bowl until all beef is browned.
  • Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid. Add browned beef, potatoes, onion, diced tomatoes with green chile peppers, and hot pepper sauce.
  • Cook on High, 3 1/2 to 4 1/2 hours. Add frozen corn and continue cooking until the corn is hot, about 30 minutes more.

Nutrition Facts : Calories 435.9 calories, Carbohydrate 38.3 g, Cholesterol 99.8 mg, Fat 13.4 g, Fiber 4.2 g, Protein 39 g, SaturatedFat 4.5 g, Sodium 933.8 mg, Sugar 2.4 g

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

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