Southwest Cheddar Beef Stew Recipes

Steps:

• In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.

Steps:

• In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

Steps:

• In a large nonstick skillet coated with cooking spray, brown beef on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the picante sauce, potatoes, carrots, onion, chili powder, salt and cumin. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , In a small bowl, combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened.

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Spray a 9X13 pan or casserole dish with non stick cooking spray. Add the left over beef stew, and place in the preheated oven for about 15 minutes, just to bring it up to room temperature.
• 2. These are most of the ingredients that I used in this dish.
• 3. Add the Jiffy mix & eggs to a large bowl.
• 4. Chop & deseed the jalapeno peppers if desired, and then add to bowl, and stir ingredients together to blend.
• 5. Drained the canned corn, and add to bowl then add the olive oil and milk. Stir till all are blended.
• 6. Next add the chive and cumin, and blend again.
• 7. Add in the shredded cheese, and blend.
• 8. Pour into pan on top of beef stew, and spread out evenly over the top as much as possible.
• 9. Bake in preheated 350 degrees F. oven for approximately 1 hour and 15 to 20 minutes, or until top is golden brown and mixture is hot and bubbly. Note can add extra shredded cheese on top if desired, during the last 5 or 10 minutes of baking time.
• 10. Remove from oven, and serve while still hot. Add a nice green salad if desired, and DINNER IS SERVED.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through., Stir in rice; heat through. Sprinkle each serving with cheese.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Steps:

• 1. In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt. Add meat and shake/toss til all is coated. In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco. Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender. Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender. Add corn, heat through. Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;). *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired. **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 TbL. each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added. Some like it thin, though. So just make to your own preference.
• 2. Serve with warm crusty french bread for sopping. Enjoy!! :D

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Steps:

• In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
• In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

Steps:

• In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
• Add meat and shake/toss til all is coated.
• In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
• Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
• Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
• Add corn, heat through.
• Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
• *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
• **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.

Steps:

• Cut the beef into one-and-a-half-inch cubes and set aside.
• Heat about two tablespoons of olive oil in a cast-iron Dutch oven or heavy kettle and saute the onions and garlic until they are soft, about five minutes. Using a slotted spoon, transfer them to a large bowl and set aside.
• Add a bit more oil to the kettle and heat again. Dredge the beef cubes in the seasoned flour, shaking off the excess, and add them to the pan in batches, turning to brown on all sides. Remove each batch with a slotted spoon and add to the onion-garlic mixture. Use additional oil as needed to brown the remaining meat.
• When all the beef is browned, raise the heat and add the beer, scraping the bottom of the pan with a wooden spoon to loosen the dark crust. Cook until the beer is reduced by half. Reduce the heat to low and add the beef stock, cuminseeds and oregano. Return the beef and onion mixture to the pot and cover partly. Simmer for one hour.
• Add the chilies and sun-dried tomatoes and simmer for a half hour. Add the zucchini, chickpeas and olives and simmer until the zucchini is tender, about 15 to 20 minutes. The beef should be very tender; if not, simmer a little longer. Season with additional salt, if needed, and lots of black pepper.