CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉)
Easily prepared but intensely flavoured, Chinese beef stew with potatoes tastes tender, succulent and aromatic.
Provided by Wei Guo
Categories Main Course
Time 1h50m
Number Of Ingredients 17
Steps:
- Put beef into a pot filled with cold water (enough to cover the meat completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain well.
- In a clean pot, fry onion in oil over medium-low heat until soft and lightly browned. Stir in ginger and all the spices. Fry until fragrant.
- Add the beef, along with light soy sauce, dark soy sauce, Shaoxing rice wine and hot water. Bring it to a full boil then turn down the heat to low. Cover with a lid. Leave to simmer for about 1h30 until the meat becomes tender (see note 3 & 4). Give the broth a taste, add a little salt if necessary.
- Put potato and carrot chunks into the pot. Add some water if it seems too dry. Leave to simmer without the lid for 10-15 minutes until the vegetables are fully cooked.
- Turn the heat up to reduce the broth if you wish. However, this step is entirely optional. Garnish with coriander (cilantro) if using. Serve immediately with plain rice.
Nutrition Facts : ServingSize 1 serving, Calories 622 kcal
SLOW SIMMERED BEEF WITH POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
- To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.
SPICY STEWED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
- Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
- Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
- Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
- Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
- Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
BEEF AND POTATO PASTIES
The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason-it's portable, fortifying food with straightforward flavor. A pasty-eating tradition remains in the region; they're nowadays typically served with butter and ketchup.
Provided by Sam Worley
Categories Pastry Beef Potato Michigan Bake
Yield Makes 4
Number Of Ingredients 9
Steps:
- Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
- Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
- Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
- Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
- Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.
SKILLET BEEF AND POTATOES
Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.
Nutrition Facts : Calories 320 calories, Fat 16g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
SPICY BEEF WITH POTATOES
Make and share this Spicy Beef With Potatoes recipe from Food.com.
Provided by FDADELKARIM
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat then add the onion & beef. Fry until the beef is no longer pink.
- Turn the heat onto medium-low then add the spices, parsley, & Worcestershire. Continue to fry for 10 minutes, make sure to stir frequently.
- Stir in the potatoes then continue to cook for 7 minutes. Serve with thick bread.
SPICY BEEF TOTCHOS RECIPE BY TASTY
Here's what you need: frozen tater tots, ground beef, Frank's Red Hot Original, ground cumin, garlic, paprika, chili powder, salt, shredded mexican cheese blend, red onion, fresh scallion, diced tomato, sour cream, guacamole
Provided by Tasty
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425ºF (220°C).
- Spread tater tots out on a sheet tray. Bake for 20 minutes. Remove from oven and set aside.
- Heat a medium skillet over medium heat. Add ground beef, Frank's Red Hot Original, cumin, garlic powder, paprika, chili powder, and salt. Gradually break up beef with a spatula and sauté until beef is fully cooked, about 5 minutes. Remove from heat.
- Place an even layer of tater tots in an 8-inch oven-safe skillet. Top with half of the beef. Sprinkle a layer of cheese. Repeat layering of tater tots, beef, and cheese.
- Lower oven temperature to 375ºF (160°C). Place skillet in oven and bake for 5-7 minutes, until cheese is melted.
- Remove from oven and top with red onion, scallions, and tomatoes. Add a dollop of sour cream and guacamole to the center of the skillet. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 32 grams, Fat 39 grams, Fiber 2 grams, Protein 31 grams, Sugar 0 grams
THAI SPICY BEEF WITH SPINACH, MUSHROOM & POTATO
Another of my dh's favorites. This dish tastes good and its healthy too. It's best if left to marinate overnight. Again I have modified this recipe to suit my family's taste.
Provided by Baby Kato
Categories < 60 Mins
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the beef into thick slices.
- Add the soya sauce, fish sauce, 1 tbsp oil, cilantro roots, peppercorns, garlic and sugar into a food processor and process into a thick paste.
- Coat the beef in the thick paste, cover witih plastic wrap and marinate in the fridge overnight.
- Do not discard the marinade.
- Heat the oil in wok.
- Remove the beef from marinade, reserve marinade and cook the beef in the wok for 5 - 10 minutes until well browned.
- Next add the reserved marinade, the potatoes and the water, slowly bring to a boil.
- Simmer 6 - 10 minutes until potatoes are tender.
- Now add the mushrooms, scallions and spinach simmer gently for 5 minutes.
- Serve immediately with steamed rice.
Nutrition Facts : Calories 1681.7, Fat 16.2, SaturatedFat 3, Sodium 2451.6, Carbohydrate 344, Fiber 10.3, Sugar 9.3, Protein 32.5
SPICY BEEF AND SWEET-POTATO STIR-FRY
Steps:
- Thinly slice onion and garlic. Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices. Diagonally cut potato slices into thin strips and diagonally halve snow peas. Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper. Diagonally cut scallions into thin slices. In a small bowl stir together broth, hoisin sauce, brandy, and cornstarch until combined well.
- Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant, about 30 seconds. Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes. Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
- Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking. Stir-fry half of beef until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.
- Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute. Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through. Season stir-fry with salt and pepper and stir in sesame oil.
- Serve stir-fry over rice, garnished with scallions.
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BEEF TALLOW POTATOES WITH SPICY PAPRIKA RECIPE | FOOD
From foodandwine.com
Servings 8Total Time 1 hr 15 minsCategory Potatoes
- Preheat oven to 500°F. Place potatoes in a large saucepan, and add water to cover by 1 inch. Season with 1 tablespoon salt, and bring to a boil over high. Reduce heat to medium, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and let stand until cool enough to handle.
- While potatoes cool, place beef fat in a small saucepan; cook over medium-low, stirring often, until rendered to about 1/2 cup melted fat, 15 to 20 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.
- Arrange potatoes on a rimmed baking sheet. Place a second rimmed baking sheet on potatoes, rimmed side up, and press down gently to crush potatoes without breaking them apart. Drizzle potatoes with half of the melted beef fat; turn potatoes to coat.
- Roast potatoes in preheated oven until bottoms are golden, about 15 minutes. Remove from oven, and drizzle with remaining melted beef fat; turn potatoes to coat. Return to oven, and roast at 500°F until crispy and golden brown, 25 to 30 minutes.
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