MEXICAN BEEF STEW
This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.
Provided by Rachael Ray : Food Network
Time 4h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 275 degrees F.
- Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
- Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
- In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
- Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.
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 MEXICAN BEEF
Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice.
Provided by KMFLOWERS
Categories World Cuisine Recipes Latin American Mexican
Time 11h15m
Yield 8
Number Of Ingredients 8
Steps:
- Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
- Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
- Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 8.6 g, Cholesterol 103.1 mg, Fat 25.3 g, Fiber 2.2 g, Protein 28.4 g, SaturatedFat 10 g, Sodium 863.9 mg, Sugar 4 g
NEW MEXICAN SPICY BEEF STEW
For ZWT5. Andra Cook of Raleigh, North Carolina. As you can see, this stew is not for the faint of heart!
Provided by daisygrl64
Categories Ham
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- In a large soup pot or cast-iron Dutch Oven over medium-high heat, place beans and over with water. Bring just to a boil; remove from heat, cover, and let stand 1 hour. Drain and rinse beans; set aside. Place beef pieces in a large bowl; season with salt and pepper. Add 2 teaspoons Santa F Seasoning; toss well. Add flour and toss to coat.
- In a large pot or a Dutch oven over medium-high heat, heat 4 tablespoons vegetable oil. Add beef piecs in batches and brown well; using a slotted spoon, transfer to a bowl. Add 2 tablespoons vegetable oil; reduce heat to medium. Add onions and tomato paste; stir 2 minute. Add red wine and bring to a boil, scraping up browned bits. Add beef and chicken stocks, tomatoes, ham hock, and cayenne pepper; reduce heat to low and bring to simmer. Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
- Add beans, cover partially, and simmer another 1 hour. Uncover, add remaining Santa Fe Seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender. Stirring occasionally. Degrease stew if necessary. Remove ham hock; trim off fat. Cut ham into 1/2-inch pieces and add back into stew.
- In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Transfer to a plate. Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender. Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender. Sprinkle with cilantro. Ladle into soup bowls and serve with bread.
- For The Santa Fe Seasoning:.
- In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.
Nutrition Facts : Calories 893.7, Fat 44.3, SaturatedFat 13.3, Cholesterol 186.3, Sodium 1166.7, Carbohydrate 48, Fiber 10.4, Sugar 12.2, Protein 68.6
SLOW COOKER MEXICAN BEEF STEW
Let the slow cooker do the work for you in this hearty south-of-the-border stew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 7h30m
Yield 6
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g
NEW MEXICAN SPICY BEEF STEW
Make and share this New Mexican Spicy Beef Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 29
Steps:
- For seasonings; In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.
- Store in a air tight container.
- Makes about 1/2 c.
- In a large soup pot over medium-high heat, place beans and over with water.
- Bring just to a boil; remove from heat, cover, and let stand 1 hour.
- Drain and rinse beans; set aside.
- Place beef pieces in a large bowl; season with salt and pepper.
- Add 2 teaspoons Santa fe seasoning; toss well.
- Add flour and toss to coat.
- In a large pot or a dutch oven over medium-high heat, heat 4 tablespons vegetable oil.
- Add beef piecs in batches and brown well; using a slotted spoon, transfer to a bowl.
- Add 2 tablespoons vegetable oil; reduce heat to medium.
- Add onions and tomato paste; stir 2 minute.
- Add red wine and bring to a boil, scraping up browned bits.
- Add beef and chicken stocks, tomatoes, ham hock, and cayene pepper; reduce heat to low and bring to simmer.
- Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
- Add beans, cover partially, and simmer another 1 hour.
- Uncover, add remaining Santa fe seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender.
- Stirring occasionally.
- Degrease stew if necessary.
- Remove ham hock; trim off fat.
- Cut ham into 1/2-inch pieces and add back into stew.
- In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side.
- Tranfer to a plate.
- Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender.
- Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender.
- Sprinkle with cilantro.
- Ladle into soup bowls and serve with bread.
Nutrition Facts : Calories 913, Fat 44.6, SaturatedFat 13.4, Cholesterol 186.3, Sodium 1175.3, Carbohydrate 51.5, Fiber 11.3, Sugar 14.9, Protein 69.3
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