BEEF STEW
Provided by Suzan Colón
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.
NORTH AFRICAN BEEF-AND-CARROT STEW WITH MINT
Talk about fast and flavorful; this recipe pairs beef (we're talking sirloin here), with it's old pal carrots but gives them a new spin with cinnamon, cayenne, and fresh mint. Plus it takes just 35 minutes to make.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Season sirloin with salt and pepper. Heat a large, wide shallow pan over medium-high heat. Swirl in 1 tablespoon oil, add steak in a single layer, and cook, turning a few times, until browned and medium-rare, about 5 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil to pan and cook vegetables, stirring occasionally, until onion is golden in places, about 5 minutes. Stir in tomato paste and cook 1 minute. Add spices and cook until fragrant, 15 seconds. Add broth; bring to a simmer. Cover, reduce heat, and simmer until carrots are crisp-tender, about 10 minutes. Return sirloin and any accumulated juices to pan; cook until warmed through, about 1 minute. Remove from heat. Season with salt and pepper; sprinkle with mint. Serve over couscous.
BEEF STEW WITH POTATOES AND CARROTS
Provided by Maggie Ruggiero
Categories Soup/Stew Beef Potato Stew Dinner Carrot Red Wine Fall Potluck Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Braise beef:
- Preheat oven to 350°F with rack in middle.
- Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
- Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
- Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
- Add vinegar and cook, stirring, 2 minutes.
- Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
- Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
- Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
- Cook potatoes and carrots:
- While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
- Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
SPICED BEEF STEW
This recipe is SO savory and SO beefy, it can be a meal in itself!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (175 C).
- In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
- Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
- Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.
Nutrition Facts : Calories 531.3 calories, Carbohydrate 15 g, Cholesterol 101.3 mg, Fat 37 g, Fiber 3.2 g, Protein 30.4 g, SaturatedFat 13.2 g, Sodium 548.2 mg, Sugar 3.1 g
SPICED BEEF STEW WITH CARROTS AND MINT
Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too.
Provided by Oolala
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil in skillet.
- Sprinkle beef with salt and pepper.
- Add beef to skillet, saute until done; Transfer to a bowl.
- Add remaining 1 tablespoon oil, shallots and carrots and saute until golden.
- Add the cumin, pumpkin pie spice and the cayenne pepper; stir, sprinkle flour over it and stir again.
- Now stir in the broth and bring to a boil; reduce heat to medium.
- Simmer until carrots are tender, about 8 minutes.
- Return beef to skillet; cook until sauce thickens, about 1 minute.
- Season stew to taste with salt and pepper.
- Stir in 1/4 cup chopped mint.
- Serve with couscous.
Nutrition Facts : Calories 444.4, Fat 30.6, SaturatedFat 10, Cholesterol 97.9, Sodium 474.9, Carbohydrate 10.1, Fiber 1.7, Sugar 2.8, Protein 31.2
SPICY BEEF STEW
Steps:
- 1. Heat 2 tbsp oil in a large nonstick skillet over high. Sprinkle beef with salt and pepper, add to skillet, and sauté until cooked to desired done ness, about 2 min for medium rare. 2. Transfer beef to a bowl. MADD remaining oil to skillet. Add shallots and carrots and sauté until starting to soften, about 3 min. Add all spices, stir for 30 sec. 3 add flour; stir for 30 sec. Stir in broth and bring to a boil. Reduce heat to medium, simmer until carrots are just tender. 4. Return beef to skillet, cook until sauce thickens slightly, about 1 min. Sprinkle with mint.
BEEF STEW WITH CARROTS
Steps:
- Put 1-2 T. vegetable oil in large pot, add stew meat and brown slowly on all sides over low heat, till rich brown color. After about 20 min. add enough boiling water to cover the meat. Add garlic, onion, bay leaves and other seasonings. Simmer slowly over low heat, adding water if necessary to keep covered. After about 1 1/2 hrs add the carrots, continue cooking for another 20-30 minutes.
HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS
Steps:
- Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
- Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
- Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
- Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.
SPICED BEEF STEW WITH CARROTS AND MINT
Categories Soup/Stew Beef Herb Low Carb Quick & Easy Low Cal High Fiber Dinner Mint Carrot Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.
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