Ricks Spicy Beef Stew Recipes

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.

Steps:

• In a large pot, brown beef in hot oil.
• Add bouillon, spices, and water.
• Bring to a boil; reduce heat.
• Cover and simmer for 1 1/2 hour.
• Add remaining ingredients.
• Return to boiling; reduce heat.
• Cover and simmer 1/2 hour or until vegetables are done.
• Season to taste with salt and black pepper.

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.

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.

Steps:

• Combine meat, oil, and garlic, and fry until meat is almost done.
• Make a paste of the catsup and Oriental beef spices and add the paste to beef mixture and cook for another 5 minutes.
• Add carrots, salt, sugar, Accent, broth, and water, and boil for 10 minutes.
• Add potatoes and boil until potatoes and carrots are done.
• Serve with buttered French bread.