One Pot Beef Pepper Stew Food
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
DR. PEPPER BEEF STEW
Make and share this Dr. Pepper Beef Stew recipe from Food.com.
Provided by Shawn C
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle meat with the salt and pepper and dust with the flour.
- In a large stew kettle, brown meat in the 3 tablespoons shortening until very brown.
- Add beef stock or bouillon, Dr. Pepper, carrots, onions and celery.
- Cook at a low temperature until meat is very tender, about 2 hours.
- Add frozen peas and cook at least 10 minutes longer.
ON THE CHEAP ONE POT BEEF STEW
I make this stew for my family utilizing ingredients usually rolling around in my crisper combined with on sale steak. Usually top or bottom round steak can be bought for less then half the price of prepackaged stew meat.
Provided by plymouthscamp
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot over medium heat, melt butter or add oil to cover bottom of pan. Add onions and cook stirring occasionally until lightly caramelized. Remove onions and set aside.
- Add more oil to pan. Dredge meat in flour and add to pan half at a time. Remove meat when well browned and deglaze pan with stock or water making sure to get all those brown bits off the bottom of the pan.
- Add meat and onions back to the pan. Add herbs, powders, bouillon and pepper (if not using stock you may need to add a couple more bouillon cubes and omit salt from recipe). Cover and simmer on low for 1 hour.
- Remove cover stir and add celery and carrots. Recover and simmer for 30 minutes.
- Remove cover and add potatoes. Simmer uncovered for 20 minutes or until tender.
- If gravy seem a little thin, take about 1/4 cup of hot gravy, add 1/4 cup of cold water to make it room temp and stir in 1 heaping tablespoon of flour. Stir this back into pot and simmer for 5 more minutes.
- Serve hot with bread.
PEPPERPOT BEEF
A twist on chilli con carne with a beautiful rich sauce
Provided by edwa453
Time 3h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre-heat oven to gas mark 3 or 160
- Mix flour seasonings & ginger in a large plastic bag. Use to coat beef
- Heat oil in large casserole dish (suitable for use in the oven), fry beef in batches until browned on all sides.
- Return all beef to pan
- Mix sauce ingredients & add to pan. Heat until simmering gently
- Place on lid, put in oven for 2 hours, stiring once after one hour
- After 2 hours, add kidney beans & red pepper. Cook for further 30/40 mins. Serve with basmati rice & garlic bread
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ONE-POT BEEF STEW RECIPE | MYRECIPES
Recipes; One-Pot Beef Stew; One-Pot Beef Stew. Rating: 5 stars. 4 Ratings. 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 …
From myrecipes.com
5/5 (4)Total Time 1 hr 25 minsServings 4
From myrecipes.com
5/5 (4)Total Time 1 hr 25 minsServings 4
- Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate.
- Add carrots and onions to Dutch oven; cook, stirring often, until carrots and onions start to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add red wine; cook until liquid has almost evaporated, 10 to 12 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
- Whisk together flour and 1/2 cup broth in a small bowl; add to Dutch oven. Stir in beef and remaining 1/2 teaspoon salt and 3 1/2 cups stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving with about 1 tablespoon parsley.
ONE-POT BEEF & PEPPER STEW RECIPE: HOW TO MAKE IT
In a 6-qt. stockpot, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Add tomatoes, green peppers, onion, chiles 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.
From stage.tasteofhome.com
Servings 8Total Time 40 minsCategory DinnerCalories 244 per serving
From stage.tasteofhome.com
Servings 8Total Time 40 minsCategory DinnerCalories 244 per serving
ONE-POT BEEF & PEPPER STEW RECIPE: HOW TO MAKE IT
I love most things made with green peppers, tomatoes or green chiles. I wanted to prepare a quick and satisfying dish one evening and came up with this recipe with things I had on hand. —Sandra Clark, Sierra Vista, BC
From preprod.tasteofhome.com
Servings 8Total Time 40 minsCategory DinnerCalories 244 per serving
From preprod.tasteofhome.com
Servings 8Total Time 40 minsCategory DinnerCalories 244 per serving
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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
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In a 6-qt. stockpot, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Add tomatoes, green peppers, onion, chiles 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.
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