BEEF AND PEPPER STEW
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 1h55m
Yield 6
Number Of Ingredients 19
Steps:
- Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
- Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.
- Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.
- Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.
- Note: This stew is even better the next day.
GREEN PEPPER STEAK
For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season! -Emmalee Thomas, Laddonia, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.
Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
ONE-POT BEEF & PEPPER STEW
I'm a fan of green veggies. If it's green, it belongs in my hearty beef stew. We serve it with buttered French bread. -Sandra Clark, Sierra Vista, BC
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add tomatoes, green peppers, onion, chilies and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.
Nutrition Facts : Calories 244 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
CHINESE PEPPER STEAK
A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Provided by Kim Wilson
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the steak into 1/2-inch thick slices across the grain.
- Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
- Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g
BEEF STEW WITH GREEN PEPPERCORNS
Make and share this Beef Stew With Green Peppercorns recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300°F Heat the oil in a casserole pan set over a high heat and tip in the meat. Fry the meat until browned before removing from the pan. Leave on one side.
- Lower the heat and fry the onion, celery, garlic and bacon until lightly coloured.
- Crush 2 tablespoons of the peppercorns, using a pestle and mortar before adding them to the pan along with the parsley. Stir in the wine and stock and add the bay leaves.
- Cover with a lid and bake in the oven for 1½ - 2 hours.
- Add the remaining tablespoon of peppercorns at the end of cooking and serve the meaty casserole with potatoes.
Nutrition Facts : Calories 894.6, Fat 67.1, SaturatedFat 24.6, Cholesterol 191.5, Sodium 491.5, Carbohydrate 5.8, Fiber 0.8, Sugar 2.3, Protein 50.6
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VIETNAMESE BEEF STEW WITH GREEN PEPPERCORNS (BO HAM …
From delightfulplate.com
5/5 (1)Total Time 2 hrsCategory Main DishCalories 384 per serving
- Cut beef into 1.5-inch thick cubes and mix with 1/2 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon olive oil and black pepper. Set aside. If you have time, you can marinate for 1-2 hours for tastier results.
- Cut onion into wedges, slice shallots and mince garlic. Also use a pestle and mortar to slighly crack 1 teaspoon of green peppercorns (or roughly chop with a knife).
- In a heavy-bottomed pot over medium to medium-high heat, add olive oil. Once the oil is hot, add beef cubes and sear until brown. Transfer to a bowl.
- Lower heat to medium. Add onion wedges to the pot and sauté until onion is fragrant. Add shallots, garlic and cracked green peppercorns and sauté briefly until fragrant.
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Servings 4Total Time 1 hr 30 minsCategory Dinner
- Toss the steak in the peppercorns. Heat half the butter and half the oil in a large heavy-based pan. Brown half the steak over high heat; remove and set aside. Heat the remaining butter and oil and brown the remaining steak. Remove and set aside.
- Add the onion and garlic to the pan and cook, stirring, until the onion is golden. Add the flour and stir until browned. Remove from the heat.
- Combine the brandy, beef stock, Worcestershire sauce and mustard, and gradually stir into the onion mixture. Return to the heat, add the steak and any juices, then simmer, covered, for 1¼ hours.
- Add the potatoes and simmer, uncovered, for a further 30 minutes, or until the meat and potatoes are tender. Stir in the cream and parsley and season to taste with salt and freshly ground pepper.
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