Spicy Beef Stew Recipes

HOT AND SPICY HABANERO BEEF STEW

Steps:

• Combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. Add beef and shake to coat beef in flour mixture. Remove beef from bag and shake to remove any excess flour mixture.
• Heat oil in a skillet over medium-high heat. Cook beef in hot oil until browned on all sides, 5 to 7 minutes. Remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
• Saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
• Stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
• Cook on Low for 4 hours. Remove and discard the habanero pepper halves before serving.

SPICY BEEF STEW

Steps:

• Trim fat from meat.
• Cut meat into 3/4 inch cubes.
• Spray a large saucepan with veggie spray.
• Heat saucepan, add meat, onion and garlic, cook over medium high heat 'til meat is brown and onion is tender.
• Drain off fat.
• Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water.
• Bring to boil, reduce heat, cover and simmer for 1 1/2 hours or'til meat is tender.
• Cut carrots into thin match like strips.
• Stir carrots and broccoli into meat mixture.
• Cover and simmer 8 to 10 minutes more or 'til tender crisp.
• Stir together cornstarch and 2 tablespoon cold water.
• Stir into stew, cook and stir until bubbly, cook and stir for 2 minutes more.

SPICY BEEF STEW

Steps:

• Put first 3 ingredients into pot.
• Brown meat until you can see no pink, over medium high heat.
• Add flour and stir to coat.
• Then add water and boil, covered for 10 minutes.
• Then add seasonings, kitchen bouquet, white wine, worcestershire, and veggies and then add 4 cups water, or until the top of meat and veggie mixture is covered.
• Boil for another 20 minutes covered.
• If needed keep adding water to keep covering the top.
• Then at end add milk and flour mixture to thicken, and let simmer for 5 minutes.
• Meat is a little chewy, so if you want it more tender before adding milk and flour mixture let boil for another 10 minutes.

SPICY BEEF CURRY STEW FOR THE SLOW COOKER

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.

MO'S SPICY BEEF STEW

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.

SPICY BEEF VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

SPICY STEWED BEEF

Steps:

• In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
• Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
• Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

SPICY GROUND BEEF STEW

Steps:

• Crumble ground beef into a stockpot set over medium-high heat; add Italian seasoning, salt, and pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease except 1 tablespoon of drippings.
• Stir carrots, celery, onion, and garlic into the ground beef and drippings; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, diced tomatoes, chopped tomatoes, peas, corn, green beans, adobo seasoning, rosemary, thyme, and marjoram; stir until evenly mixed. Add beer, water, and beef base; stir well. Stir in cilantro, lemon juice, and bay leaf. Pour 1/4 cup more water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
• Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

SPICY CROCK POT BEEF STEW

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.

SPICY BEEF VEGETABLE STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.