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
CHEESY FIESTA BEEF CASSEROLE
Over the years I've tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder., In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers., Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.
Nutrition Facts : Calories 477 calories, Fat 26g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1119mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
SAUCY BEEF AND VEGETABLE CASSEROLE
Ground beef (or ground turkey), shredded zucchini, spices, salsa, tomato soup, and corn are cooked with a garlic, sour cream, and Cheddar cheese biscuit topping. Even my toddler loves this recipe!
Provided by ACHOCOCAT
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
- In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
- Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 45.1 g, Cholesterol 83.2 mg, Fat 28.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.1 g, Sodium 1274.7 mg, Sugar 8 g
CAJUN BEEF CASSEROLE
Your little ones who refuse to eat veggies won't complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. -Kelly Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.
Nutrition Facts : Calories 449 calories, Fat 19g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 916mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 6g fiber), Protein 25g protein.
SPICY BEEF CASSEROLE
Make and share this Spicy Beef Casserole recipe from Food.com.
Provided by Norahs Girl
Categories Curries
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 160 ºC (325 ºF).
- Spray a fairly large ovenproof dish with non-stick spray.
- Fry the beef cubes in oil until golden brown.
- Season with salt and black pepper to taste.
- Transfer to the dish.
- Fry the onions in a little oil until soft and translucent.
- Add the tomatoes.
- Season with sugar, cinnamon, ginger and turmeric and stir-fry for a few minutes Add to the meat and mix.
- Mix all the ingredients for the sauce and pour over the meat mixture.
- Mix, cover and bake in an ovenfor about 1 1/2 to 2 hours or until the meat is tender.
- Lovely with Rice or Mashed Potatoes.
Nutrition Facts : Calories 1250.5, Fat 124.1, SaturatedFat 49.8, Cholesterol 165, Sodium 220.6, Carbohydrate 17.9, Fiber 3.6, Sugar 10, Protein 16.4
BEEF CASSEROLE WITH SCONE TOPPING
A tasty casserole which the amount might seem a lot, but the casserole without the scone topping can be frozen.
Provided by Latchy
Categories One Dish Meal
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a flameproof casserole dish 2-5 litre capacity, add beef in batches and cook until browned; remove from dish.
- Add onions, carrots and garlic to same dish and cook stirring until the onions are soft.
- Return beef to dish, stir in parsley, paste and mustard, wine and stock and bake covered in a slow oven 150d c about 1 3/4 hours until beef is tender.
- Place scone topping on hot beef mixture, brush with egg, bake uncovered in mod hot oven 200d 210d C for about 15 minutes or until scone are browned and cooked through.
- Serve sprinkled with extra chopped parsley.
- SCONE TOPPING: Sift flour into bowl, rub in butter, stir in parsley and enough milk to make a soft dough.
- Tun dough onto lightly floured surface and knead lightly until smooth.
- Press dough out to 2cm thickness and cut into 5cm rounds.
BEEF CASSEROLE WITH SPICE
I spent an day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar.
Provided by Jewelies
Categories One Dish Meal
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Perheat the oven to 200°C.
- Throw all the ingredients into a really big casserole. Add enough water to cover (about 1 litre or a little less should be right) and about 2 teaspoons salt.
- Turn the oven down to 160C, pop the lid on the casserole and cook for about 3 hours or so. (Much of this time - about 1 hour - the casserole is coming up to heat so to speed things up you can bring it to a simmer on the stove in a flame proof dish).
- Check for salt, add a few grinds of black pepper and serve.
Nutrition Facts : Calories 778.4, Fat 36.5, SaturatedFat 13.4, Cholesterol 127, Sodium 466.4, Carbohydrate 51, Fiber 8.3, Sugar 10.9, Protein 60.5
SPICED BEEF WITH STOUT & PRUNES
Make this spiced beef casserole a couple of days in advance. Ideal for a get together, such as New Year's Eve, serve with mash and buttered savoy cabbage
Provided by Diana Henry
Categories Dinner
Time 2h5m
Number Of Ingredients 16
Steps:
- Pat the beef dry using kitchen paper. Heat 1 tbsp oil in a large flameproof casserole, and fry the beef in batches over a high heat until browned on all sides. Transfer the browned batches to a bowl using a slotted spoon as you continue frying the remainder.
- When all the meat is browned, heat another 1 tbsp oil in the casserole, and fry the onion for 12 mins until soft and pale golden. Stir in the allspice, cloves, cinnamon stick, juniper berries, and a generous grating of nutmeg.
- Pour in the stout and cook over a medium heat until it has reduced by half. Stir in the stock, carrots, sugar, bay leaves and some seasoning. Return the browned meat to the pan, and bring the mixture the boil. When it's boiling, immediately reduce the heat to low and cover. Cook for 1 hr 30 mins, stirring and checking the seasoning every so often. In the last 20 mins of cooking time, stir in the prunes (if you do this any sooner, the prunes will fall apart).
- Meanwhile, peel the baby onions and fry these in a small frying pan in the remaining oil over a medium-low heat until golden on the outside and soft in the middle (you may need to add a little stock or water to the pan to help them soften, if they're slightly bigger). The baby onions should be tender, but not falling apart. Stir these into the braise, check the seasoning again, and scatter over the chopped parsley before serving.
Nutrition Facts : Calories 504 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 49 grams protein, Sodium 0.3 milligram of sodium
RUSTIC BEEF CASSEROLE (SPICY)
This is a really easy beef casserole that turned out super-tasty. I had some veg and potatoes left in the cupboard and decided to try something new. This is a complete meal that is realatively low effort. I have put 4-6 servings, I live with two guys who devoured it so you may get more from the mix! I add dried chillies to the mix but if you don't like spicy - just leave them out. I'm sure it would taste great without!! Let me know if you like it!
Provided by audrey.bourke
Categories Stew
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a pan fry/seal-off the beef until nice and brown, a little bit crispy.
- Remove beef from the pan into a large pot.
- Add onions to the pan and fry them in the juices from the beef.
- When the onions are getting soft, add the garlic.
- When all the juices are gone and they are just about to burn, add onions and galic to large pot, with the beef.
- Add to the pot: 4 large glasses of water. 1/2 to 1 large glass of red wine. stock cube. mixed herbs. salt and pepper. dried chillies. bay leaf.
- Put the lid on the pot and simmer for 2 hours.
- After 2 hours, add to the pot: courgette. bell pepper. chopped new potatoes. tin of chopped tomatoes.
- Cook again for another 30 minutes or until the potatoes are cooked.
- (Some crusty bread and a cool beer go excellently with this dish).
Nutrition Facts : Calories 347.1, Fat 20.1, SaturatedFat 8.2, Cholesterol 27.3, Sodium 26.4, Carbohydrate 33.1, Fiber 5.4, Sugar 6.8, Protein 7
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