Spiced Beef Stew With Carrots And Mint Recipe Epicuriouscom Food

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SPICED BEEF STEW WITH CARROTS AND MINT



Spiced Beef Stew With Carrots and Mint image

Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too.

Provided by Oolala

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil, divided
1 lb beef tenderloin, cut into 1 inch cubes
3 large shallots, sliced
8 ounces baby carrots, peeled
2 teaspoons ground cumin
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon cayenne pepper
1 tablespoon flour
2 1/2 cups beef broth
1/4 cup of fresh mint, chopped
salt, to taste
pepper, to taste

Steps:

  • Heat 1 tablespoon of oil in skillet.
  • Sprinkle beef with salt and pepper.
  • Add beef to skillet, saute until done; Transfer to a bowl.
  • Add remaining 1 tablespoon oil, shallots and carrots and saute until golden.
  • Add the cumin, pumpkin pie spice and the cayenne pepper; stir, sprinkle flour over it and stir again.
  • Now stir in the broth and bring to a boil; reduce heat to medium.
  • Simmer until carrots are tender, about 8 minutes.
  • Return beef to skillet; cook until sauce thickens, about 1 minute.
  • Season stew to taste with salt and pepper.
  • Stir in 1/4 cup chopped mint.
  • Serve with couscous.

Nutrition Facts : Calories 444.4, Fat 30.6, SaturatedFat 10, Cholesterol 97.9, Sodium 474.9, Carbohydrate 10.1, Fiber 1.7, Sugar 2.8, Protein 31.2

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS



Spiced Beef Stew with Carrots and Chickpeas image

This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The result is a fragrant stew that will perk up winter palates and delight the senses. To soak up every delicious drop, serve it over a bed of fluffy couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 15

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
1 red onion, chopped
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons tomato paste
2 teaspoons berbere seasoning
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
3 1/2 cups low-sodium chicken broth
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
1 can (15.5 ounces) chickpeas, drained and rinsed
Fresh mint leaves, for serving
Cooked couscous, warmed, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

SPICY BEEF STEW



Spicy Beef Stew image

Make and share this Spicy Beef Stew recipe from Food.com.

Provided by Derf2440

Categories     Stew

Time 1h52m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb beef round steak
1/2 cup chopped onion
2 garlic cloves, smashed
1 (16 ounce) can tomatoes, cut up
1 (10 1/2 ounce) can condensed fat-free reduced-sodium beef broth
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried basil, crushed
4 large carrots
1 (10 ounce) package frozen chopped broccoli (or fresh)
1 tablespoon cornstarch

Steps:

  • Trim fat from meat.
  • Cut meat into 3/4 inch cubes.
  • Spray a large saucepan with veggie spray.
  • Heat saucepan, add meat, onion and garlic, cook over medium high heat 'til meat is brown and onion is tender.
  • Drain off fat.
  • Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water.
  • Bring to boil, reduce heat, cover and simmer for 1 1/2 hours or'til meat is tender.
  • Cut carrots into thin match like strips.
  • Stir carrots and broccoli into meat mixture.
  • Cover and simmer 8 to 10 minutes more or 'til tender crisp.
  • Stir together cornstarch and 2 tablespoon cold water.
  • Stir into stew, cook and stir until bubbly, cook and stir for 2 minutes more.

SPICY CROCK POT BEEF STEW



Spicy Crock Pot Beef Stew image

Make and share this Spicy Crock Pot Beef Stew recipe from Food.com.

Provided by jiyoungie

Categories     Stew

Time 7h25m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb beef chuck (cubed)
4 small red potatoes (cubed)
1 onion (sliced)
6 garlic cloves (whole)
1/2 cup baby carrots
1 jalapeno (sliced)
1/2 cup frozen peas
1/2 cup red wine
1/2 cup beef broth
4 ounces tomato paste
1/4 cup water
1 teaspoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon allspice
salt and pepper

Steps:

  • Mix the wine, beef broth, tomato paste water, paprika, cayenne pepper salt, pepper and allspice together in a large bowl. Stir in the uncooked beef chunks. Cover and let marinate in the refrigerator overnight.
  • Put potatoes, onion, garlic, baby carrots and jalepeno into the crock pot.
  • Pour beef mixture over the vegetables and stir well with a wooden spoon.
  • Set on low heat. Let cook for at least 8 hours. The meat should be tender and falling apart.
  • Stir in frozen peas approximately 30 minutes before you plan on serving the stew.
  • Serve over yellow rice.

Nutrition Facts : Calories 504, Fat 23, SaturatedFat 9.1, Cholesterol 78.3, Sodium 410.7, Carbohydrate 42.2, Fiber 6.2, Sugar 8.5, Protein 27.3

ENGLISH STYLE SPICED BEEF STEW



English Style Spiced Beef Stew image

This is probably the best beef stew I've ever made. My recommendation would be to double or even triple it, this wasn't nearly enough! The broth is rich, yet not too thick. I did throw in the vegetables at the same time as the meat. It was delicious! Source: About.com

Provided by Barenakedchef

Categories     Meat

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb stewing beef, cut in 1-inch cubes
flour
2 1/2 cups boiling water
2 beef bouillon cubes
1 small garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 dash allspice
1 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 cup tomato juice
1 cup chopped onion
1/2 cup sliced carrot
1 cup cubed potato
1/2 cup diced celery

Steps:

  • Flour meat and brown in hot oil in a Dutch oven or stockpot. Add the water, bouillon, garlic, seasonings, sugar, lemon juice, Worcestershire sauce, and tomato juice. Cover and simmer stew for 2 hours. Add more water or broth if needed. Add vegetables and cook for 30 minutes longer.

PORTUGUESE SPICED BEEF STEW



Portuguese Spiced Beef Stew image

Make and share this Portuguese Spiced Beef Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 8h35m

Yield 5 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 lbs beef bottom round steaks, cut into 2 inch pieces and trimmed of fat
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, chopped
2 cloves garlic, minced
1 cup dry red wine (Zinfandel)
1 (6 ounce) can tomato paste
1 tablespoon pickling spices
1 bay leaf
1 (28 ounce) can peeled Italian tomatoes, chopped and undrained
7 ounces Italian bread or 7 ounces French bread, torn into 3 inch chunks
2 tablespoons chopped of fresh mint (optional)

Steps:

  • Heat the olive oil in a large non-stick skillet over medium-high heat.
  • Add in the beef (may need to do this in batches), cook until meat is browned, stirring frequently.
  • Transfer beef to 4 quart slow-cooker; season with salt and pepper.
  • Add a little more oil to the skillet (if needed) and saute the onions for 4 minutes or until softened.
  • Add in the garlic and saute 1 minute.
  • Add in the red wine, tomato paste, pickling spices, and bay leaf.
  • Let simmer and scrape up the browned bits from the bottom of the skillet as you stir.
  • Remove skillet from heat; stir in tomatoes with juice.
  • Pour mixture into slow cooker.
  • Cover and cook on low 6-7 hours.
  • Skin any fat from surface of stew.
  • To serve: put bread chunks into individual serving bowls; pour stew over bread and let stand for 5 minutes.
  • Sprinkle with fresh mint if desired and serve.

Nutrition Facts : Calories 668.9, Fat 34, SaturatedFat 11.6, Cholesterol 116.1, Sodium 848.3, Carbohydrate 38.9, Fiber 5.2, Sugar 10.9, Protein 43.4

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