CHILI BEEF STEW
"Given to me by my mother, this spicy stew became a favorite with my own five children," writes Evelyn Bullington from Temple City, California. We've pared it down for a twosome. Tip: Leftover beef broth can be frozen for a future use.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.
Nutrition Facts :
SLOW COOKER BEEF AND BARLEY STEW FOR CHILLY NIGHTS
By Wanda BakerWhen I was a young child growing up in a small town, I encountered my first moose. Not in the woods or side of the road but in my father's garage. My dad was a hunter and enjoyed heading out to the wilderness whenever his name was drawn. I had innocently wandered into the garage and found a moose waiting to be butchered. Whether I knew it was there or not, I was always curious. Over the years stew came to us in many variations: moose, deer and of course, beef.When I left that small town, I started cooking for myself leading to all kinds of experimentation. My mom made her stews fairly simple using onions, carrots, potatoes - all the usual suspects. I stuck with beef, chicken or pork since game meat wasn't readily available. I learned to brown the meat and add flavour enhancers like garlic and ginger.Over the years my stews have changed to suit our family and our busy lifestyle. Slow cooker stews make dinners quick and easy when we have to eat and run. But I'll always remember the moose from my childhood and the delicious stew that followed.Slow Cooker Beef and Barley Stew, Courtesy of Wanda Baker, bakersbeans.ca, Calgary, Alta.Wanda Baker is a Calgary-based lifestyles and food blogger since 2006 and has been cooking with her mom in the kitchen since age five. Look to Bakersbeans for delicious recipes and family adventures in Calgary and beyond.
Provided by Great Canadian Cookbook Editors
Categories beef,Great Canadian Cookbook,quick and easy,shows
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a skillet over medium high heat, add your oil, and brown beef in small batches. Remove from pan, and place in slow cooker. Continue until all beef is browned.
- Turn heat down, pour a little more oil into pan, and add your onions, carrots and celery stirring for about 5 minutes. Toss in garlic.
- Pour in a splash of beef broth, and scrape up all the brown bits from the pan. Add contents into slow cooker with beef.
- Add remaining beef broth, bay leaves, soy sauce, ginger, and a pinch of salt & pepper to the slow cooker. Toss in your barley and cover.
- Cook on low for 6-8 hours. Serve with mashed potatoes, noodles or rice.
BEANY BEEF CHILLI STEW WITH CRUNCHY TORTILLA CROUTONS
Add beans and lentils to this stew for texture and to stretch the meat further. They're also a good source of protein and vitamins, and cost-efficient too
Provided by Cassie Best
Categories Dinner
Time 3h20m
Number Of Ingredients 24
Steps:
- Heat half the oil in a large flameproof casserole over a medium-high heat. Tip in enough beef to cover the base of the pan in a single layer, being careful not to overcrowd the pan. Brown the beef on each side, turning until it has a deep brown crust all over - this will give the stew a deep, beefy flavour. Remove to a plate using a slotted spoon and continue cooking until all the beef is browned. Set aside.
- Heat the remaining oil in the same pan, then tip in the onions, reduce the heat to low-medium and sizzle for 8-10 mins until soft, stirring and scraping the base of the pan to lift any browned bits.
- Add the garlic, cumin, coriander, paprika, cinnamon and tomato purée. Stir for 1-2 mins until the spices are sizzling and aromatic, then tip in the chopped tomatoes and chipotle paste, if using, and crumble in the stock cubes. Return the beef to the pan with any resting juices, pour in 1.2 litres water, season and bring to a simmer.
- Once bubbling, reduce the heat to low, cover with a lid and simmer for 1 hr 45 mins, stirring occasionally. Meanwhile, tip the lentils into a bowl, cover with cold water and leave to soak. Drain, then add to the stew, cover again and continue to cook for 45 mins more, or until the beef and lentils are tender.
- Tip in all the beans, return to a simmer and bubble for 5 mins until the beans are warmed through. If your stew is soupy and you prefer it thicker, boil, uncovered, for a few minutes more until reduced to your liking. Taste for seasoning and add more salt or chipotle paste, if you like; it may also need some sugar depending on the tomatoes you've used (add up to 2 tsp). Will keep chilled for two days or frozen for two months. Leave to cool completely first.
- If making the tortilla croutons, cut the wraps into small triangles and heat enough oil to cover the base of a deep frying pan. Fry over a medium heat for 2-3 mins, tossing in the pan until crisp. Or, simply crumble tortilla chips to make a quick, crunchy topping.
- Serve the stew in bowls topped with your choice of feta, soured cream or yogurt, coriander, avocado and sliced chilli, lime wedges on the side for squeezing over and the tortilla croutons. Grind over some black pepper, if you like, before serving.
Nutrition Facts : Calories 524 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
CHILLY NIGHT STEW
Feel free to adjust the seasoning amounts. This was thrown together in a hurry, but I liked it enough to make it again. Great when served with a nice crusty bread or salad.
Provided by JamesyLynn
Categories Stew
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in a medium size pot and drain.
- Add remaining ingredients and let simmer until the carrots are tender, about 20-25 minutes.
Nutrition Facts : Calories 388.4, Fat 9.2, SaturatedFat 3.4, Cholesterol 49.3, Sodium 700.6, Carbohydrate 51, Fiber 13.3, Sugar 7.3, Protein 27.8
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