Zesty Beef And Onion Stew Recipes

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.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until meat is tender, 3-1/2 to 4-1/2 hours.

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:

• Heat oven to 325 degrees.
• With the flat side of a knife, crush the garlic with ¼ tsp salt to make paste.
• Combine the garlic paste, beef, remaining ½ tsp salt and pepper in a heavy dutch oven.
• Cover and bake for 2 hours.
• Bring 2 quarts water to boil in a saucepan.
• Add onion and cook for 1 minute.
• Drain in colander.
• Cut off stem end and peel.
• Stir onion and tomatoes and chilies with liquid into beef mixture.
• Cover and bake for 30 minutes longer until meat and onions are tender.