SPICY BEEF CURRY STEW FOR THE SLOW COOKER
This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
Provided by NANCIG
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 7.6 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 441.7 mg, Sugar 3.9 g
SPICY STEWED BEEF WITH CREAMY CHEDDAR GRITS
Steps:
- To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.)In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese. Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.
MO'S SPICY BEEF STEW
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
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
SPICY BEEF STEW WITH BEANS & PEPPERS
Just the thing to warm you up on a cold winter night
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 12
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.
Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
SPICY STEAK STEW
"One night, I was running late and didn't know what to make for dinner," recalls Wendy Hughes, Easton, Pennsylvania. "So I tossed some steak and everything else I could think of into the pressure cooker. It was a great last-minute meal that tasted very good."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a pressure cooker, cook steak, onion and garlic in oil until meat is no longer pink; drain. Add broth; simmer for 10 minutes. Add the vegetables, parsley, Worcestershire sauce and seasonings., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced., In a small bowl, combine cornstarch and water until smooth; stir into stew. Bring to a boil over medium heat; cook for 2 minutes or until thickened.
Nutrition Facts :
SPICY BEEF STEW
Make and share this Spicy Beef Stew recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 1h52m
Yield 4 serving(s)
Number Of Ingredients 11
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 STEWED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
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THE BEST BEEF STEW RECIPE (3 WAYS!) + VIDEO - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (28)Calories 265 per servingCategory Main Course
- Chop all the meat and produce, except the potatoes. Set a large soup pot over medium heat. Then add the chopped bacon and brown it.
- Once the bacon is cooked add the chopped onions, celery, and garlic. Sauté for 5 minutes to soften. Then push the vegetables to the sides of the pot and add in the beef chunks. Stir and brown for another 5-10 minutes.
- Next add in the carrots, mushrooms, stewed tomatoes with juices, Italian seasoning, beef broth, red wine, 2 teaspoons salt and 3/4 teaspoon ground black pepper. Stir, and break the tomatoes up a little with a wooden spoon. Then cover and bring to a boil.
- Let the beef stew simmer for about 30 minutes. Then peel and chop the potatoes and stir them into the pot.
SPICY STEWED BEEF RECIPES | FOOD NETWORK CANADA
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2.9/5 (9)Total Time 1 minServings 6-8
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SPICY BEEF STEW - INDIAN AMBROSIA
From indianambrosia.com
5/5 (1)Total Time 35 minsCategory Soups And StewsCalories 468 per serving
- Switch on your instant pot to sauté (medium) and add the oil to the inner steel insert. When hot, add the beef and fry until browned. Move around the beef with a fork while frying and be careful not to char it.
- Add the rest of the ingredients through to the thyme sprigs and cancel sauté. Deglaze the pot, secure the lid and make sure the steam release vent is sealed. Press the pressure cooking button (high) and set the timer to 12 minutes. When the timer beeps, wait for 5 minutes before releasing the steam.
- Open the pot and and discard the thyme and bay leaves. Turn on sauté again. Add the flour slurry and cook on medium heat until the sauce thickens (2-3 minutes). Serve hot in bowls.
INSTANT POT SPICY BEEF STEW (JUST 45 MINUTES!) - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
5/5 (2)Total Time 40 minsEstimated Reading Time 6 mins
- Turn instant pot on sauté and add olive oil. Pat beef dry with a paper towel. Add beef, salt pepper, flour, and tomato paste to instant pot and stir to coat. Cook until beef is browned on all sides, about 5 minutes.
- In a dutch oven or heavy bottomed pan, heat olive oil over medium high heat. Add beef, salt, pepper, and flour to the pot, stirring to coat. Cook until beef is browned on all sides, about 10 minutes.
15 SPICY SOUPS AND STEW RECIPES TO KEEP YOU WARM - THE SPRUCE …
From thespruceeats.com
Estimated Reading Time 4 mins
- Baharat Spiced Beef Stew. This is a heavily seasoned stew with Middle Eastern elements. The heat mild spicy heat and the aromatic baharat seasoning leaves a tingle on the tongue.
- Chicken Stewed in Cayenne Pepper Sauce. A medium spicy chicken stew that is inexpensive, easy to prepare, and has minimal cleanup. The combination of sweet, tart, and spicy is satisfying on a cold night.
- Korean Spicy Beef Soup (Yukaejang) Naomi Imatome-Yun, a Korean food expert, shares this authentic recipe that "warms you from your lips to your toes." Sounds perfect on a chilly day.
- Spicy Mexican 'Charro' Beans With Longaniza Sausage. There is nothing quite like a bowl of beans to warm me right up. This is one of our favorite recipes that can easily be adjusted with whatever ingredients that you have in your refrigerator.
- Doro Wat (Ethiopian Chicken Stew) The heat is medium spicy in this Ethiopian onion and chicken stew. It is very aromatic as it includes both berbere spice mix and garam masala, as well as ginger, garlic, and plenty of onions.
- Turkey Cajun Stew. Transform leftover turkey into this spicy Cajun stew. Shrimp, andouille sausage, okra, bacon, veggies, and Cajun seasoning give it a great gumbo-like flavor.
- Slow-Cooker Chicken Tinga. Chipotle peppers, onion, tomato, and chicken thighs give chicken tinga its signature flavor. This recipe for the Mexican stew is cooked in the slow cooker, though you'll want to brown the chicken and char the tomatoes first.
- Instant Pot Thai Chicken Curry. Red curry paste is the spiciest of the Thai curries due to the red chiles peppers. This Thai chicken curry comes together easily in the Instant Pot and makes for a warm and comforting dish.
- Easy Miso Udon Soup With Chile Flakes. A Japanese classic made in about 15 minutes. The miso udon soup is made spicy by adding as much or little chile flakes as desired.
- Thai Seafood Soup (Tom Yum Talay) Thai cuisine is among the reigning spicy foods of the world. This delectable seafood soup by Darlene Schmidt, Thai food expert, is a must-try.
BEEF STEW RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (1)Category SoupCuisine AmericanCalories 598 per serving
- Heat a Dutch oven over medium-high heat. Add beef in 2 batches and cook until browned on all sides. Remove beef from Dutch oven and set aside.
SPICY BEEF & BEAN STEW RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
5/5 (3)Total Time 6 hrs 25 minsCategory Main CourseCalories 328 per serving
- In a large nonstick skillet over high heat, heat the oil. Season the beef cubes with salt and pepper to taste. Brown the cubes, in batches in the hot oil, until browned on all sides. Place the browned meat in the crock of a 6-quart slow cooker.
- Add the chopped onion to the drippings in the skillet and cook for three minutes on high heat, stirring. Add the chopped bell pepper and cook another two minutes, until the vegetables are tender and onion is translucent. Transfer the vegetables to the crock.
- Add the beans, broth, hominy, tomatoes, jalapenos, chili powder, oregano, cumin, and coriander to the crock. Stir gently to combine. Cover and cook for 6 hours on HIGH or 8 to 10 hours on LOW. Serve hot.
SEGA WAT (SPICY ETHIOPIAN BEEF STEW) - THE DARING GOURMET
From daringgourmet.com
5/5 (19)Total Time 1 hr 45 minsCategory Main CourseCalories 485 per serving
- Heat 3 tablespoons of niter kibbeh or butter in a heavy pot or Dutch oven. Add the onions and cook, covered, over low heat for 20 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon niter kibbeh and continue to cook for another 10 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of niter kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally.
- Add the beef, broth, salt and bring to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender, stirring occasionally.Adjust the seasonings, adding more berbere according to taste and heat preference. Add the hard-boiled eggs and simmer on low heat, covered, for another 10 to heat through.
SPICY ETHIOPIAN STEWED BEEF (KEY WAT) - A DUCK'S OVEN
From aducksoven.com
Cuisine EthiopianCategory DinnerServings 4-6Estimated Reading Time 4 mins
- For the stewed beef, heat 1 tablespoon olive oil in a large dutch oven over medium-high heat. Season the beef with the salt and pepper. Brown the beef in batches in the dutch oven, removing to a plate to catch its juices.
- Without cleaning the dutch oven, add the remaining tablespoon of olive oil. Reduce the heat to medium-low. Add the onions and cook until golden brown, about 15 minutes. Add the garlic and cook for another minute.
- Add the tomato paste, berbere seasoning, and sugar to the onions and garlic. Cook until a thick paste forms, about 3 minutes. Add the beef stock and beef and bring it to a boil. Reduce the heat to medium-low to simmer.
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3.9/5 (37)Servings 6-8Cuisine Soups, Stews, ChowdersCategory Main Dish
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