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
ROASTED PEPPER AND LENTIL SOUP
This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.
Provided by Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
- Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
- Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
- Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
- Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
- Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
- Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 32.9 g, Fat 3.9 g, Fiber 12.8 g, Protein 10.6 g, SaturatedFat 0.5 g, Sodium 720.3 mg, Sugar 7.2 g
SPICY BEEF AND BEAN SOUP WITH OVEN-ROASTED PEPPERS
This was my entry for a cooking contest on another site, from several years ago. The soup has a wonderful Tex-Mex influence that's perfect for warming up on a chilly evening. It features premium sirloin beef, fiber-rich white beans and a trio of fresh oven-roasted peppers for extra flavor. It has a fair amount of "heat",...
Provided by Vickie Parks
Categories Bean Soups
Time 1h
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400°.
- 2. Cut poblano pepper, bell pepper and jalapeno pepper in half; discard seeds. Rub olive oil on the skins of all the peppers, and place on a baking sheet with the skin side facing up. Roast in oven for 15 minutes at 400° or until skins just begin to blister.
- 3. While peppers are roasting, mix together the garlic powder, chili powder, cumin, dried basil, and salt. Rub the seasoning blend on both sides of the sirloin steak. Heat olive oil in skillet, add the coated sirloin steak and brown on both sides over medium heat. Cut the browned beef into bite-size pieces and add to a Dutch oven or large stockpot.
- 4. Remove roasted peppers from oven. When cool enough to handle, cut Poblano and bell peppers into bite-size pieces, and mince the jalapeno pepper. Add peppers to stockpot.
- 5. Add vegetable broth, water, beans, fresh basil, and A-1 Texas Mesquite marinade to the stockpot, and stir a few times. Cook soup over medium-low heat for 30 to 45 minutes or until beef is done throughout, stirring occasionally.
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
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