INSTANT POT® SPICY BEEF CURRY STEW
Pegan and paleo-friendly spicy beef curry stew made in an Instant Pot®.
Provided by Chuck Minor
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.
- Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.
- Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.
- Select high pressure according to manufacturer's instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 22.8 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 4 g, Protein 22.1 g, SaturatedFat 6.7 g, Sodium 548.5 mg, Sugar 4.7 g
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
WEST INDIAN BEEF STEW
Categories Soup/Stew Rum Beef Olive Tomato Sauté Stew Dinner Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
- While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
- Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
- Whisk together tomato paste and water in a small bowl.
- Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
- Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.
EASIEST INDIAN STEW
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Cook rice according to package instructions; cover, and keep warm.
- While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
- Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.
Nutrition Facts : Calories 453 g, Fat 10 g, Fiber 9 g, Protein 14 g
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