RED BEEF STEW
Something different to do with cubed beef.This Spicy beef and carrots dish is delicious over egg noddles or rice. Most of these Asian ingredients are available in the Asian food aisle in a grocery store or at an Asian food store. Recipe Source: Bon Appetit (March 1987)
Provided by ellie_
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Over medium high heat, bring a large pot of water to boil and add beef, boil for 10 seconds. Drain, and rinse under cold water for 1 minute. Set aside.
- In a small bowl combine next 5 ingredients (onion - star anise). Set aside.
- In another small bowl or cup combine next 5 ingredients (soy sauce - salt). Set aside.
- Over high heat heat hot chili oil in a wok or large skillet.
- Add onion mixture to wok and stir-fry 2 minutes.
- Stir in beef and stir-fry 3 minutes.
- Transfer mixture to large sauce pan or pot, adding 2 3/4 cups water. Bring to a boil.
- Reduce heat, cover and simmer until beef is tender (1 hour and 40 minutes), stirring occasionally. You may need to add more water.
- Stir in carrots. Cover and simmer until tender (20 minutes), stirring occasionally.
- Remove chilies and star anise - discard.
- Increase heat to high.
- In a small cup dissolve cornstarch in 1/4 cup water. Stir into stew, stirring for 1 1/2 minutes.
- Transfer to serving dish (over egg noddles or rice, if desired), garnishing with green onions.
Nutrition Facts : Calories 1606.6, Fat 161.8, SaturatedFat 67.1, Cholesterol 225.4, Sodium 1231.3, Carbohydrate 15.4, Fiber 2.7, Sugar 7.2, Protein 22.2
RED RED
Growing up in Koforidua, Ghana, red red bean stew was part of a weekly meal. When we got home from school, my grandmother or aunt would offer a couple of options to tied us over before dinner. Most times, my pick was red red bean stew with gari (dried cassava granules) and plantains, made with pre-cooked black-eyed peas and tomato puree. My version includes red bell pepper for a bit of sweetness. In addition to fried plantains and gari, the stew can be served with steamed white rice, yams, sweet potatoes or cassava.
Provided by Food Network Kitchen
Time 1h45m
Yield 3 serving
Number Of Ingredients 11
Steps:
- Add the black-eyed peas, 2 cups of water and a pinch of salt to a small pot. Bring to a boil, reduce the heat to low, cover the pot and simmer, adding 1 cup of water as needed as the water evaporates, until the beans are firm to the bite (not mushy), 40 to 45 minutes. Drain the water from the beans.
- Crush the garlic, tomatoes, red bell pepper and onion in a blender or food processor, about 30 seconds.
- Heat the palm oil in a medium pot over medium heat until the oil starts to smoke and tiny bubbles start to form in the oil. Add the tomato mixture and stir to combine. Lower the heat to medium low and simmer for 5 minutes.
- Season the mixture with the bouillon powder, curry powder and cayenne if using and stir to combine. Simmer for 2 minutes. Stir in the beans and cook over low heat, stirring occasionally, until the stew thickens and the beans are tender to the touch, about 25 minutes. Taste for salt and adjust if necessary.
- Serve the stew with a side of fried plantains or steamed white rice.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
More about "red stew food"
NIGERIAN TOMATO STEW (NIGERIAN RED STEW) - YUMMY …
From yummymedley.com
4.9/5 (14)Total Time 1 hr 10 minsCategory Dinner, Lunch, Main CourseCalories 353 per serving
AFRICAN RED STEW - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
4.8/5 (5)Total Time 2 hrs 1 minCategory CurriesCalories 1230 per serving
RED RED | TRADITIONAL STEW FROM GHANA - TASTEATLAS
From tasteatlas.com
RED RED STEW RECIPE - LOVEFOOD.COM
From lovefood.com
RED RED STEW | VEGAN RECIPES - JAMIE OLIVER
From jamieoliver.com
THE ULTIMATE BEEF STEW RECIPE | CANADIAN LIVING
From canadianliving.com
EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
From jamieoliver.com
RED-RED STEW - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
Cuisine African, GhanaianTotal Time 2 hrsCategory Main Dish
THIS $16 FRENCH RED MAKES AN IDEAL PARTNER TO BEEF STEW OR ROAST
From washingtonpost.com
NIGERIAN BEEF STEW (AFRICAN STEW) - MY ACTIVE KITCHEN
From myactivekitchen.com
9 BEEF STEW RECIPES WITH RED WINE | FOOD FOR NET
From foodfornet.com
RED-RED STEW WITH SPICED PLANTAIN RECIPE - BBC FOOD
From bbc.co.uk
COOK THIS: THREE RECIPES FROM VEGAN AFRICA, INCLUDING A PLANT …
From nationalpost.com
RED RED (AFRICAN STEWED BLACK-EYED PEAS) - IMMACULATE BITES
From africanbites.com
HOW TO USE UP LEFTOVER RED WINE IN A BRILLIANT MEAT STEW
From theguardian.com
NIGERIAN STEW: A CLASSIC RED TOMATO STEW - NKECHI AJAEROH
From nkechiajaeroh.com
BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
From onceuponachef.com
GHANAIAN RED RED RECIPE - STEWED COWPEAS WITH TOMATOES
From honest-food.net
COOK THIS: RED RED STEW FROM ZOE'S GHANA KITCHEN
From nationalpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love