Spicy Pineapple Beef Stew Food

SPICY PINEAPPLE-BEEF STEW

Steps:

• Heat dressing in large skillet on medium-high heat. Add pineapple and chiles; cook 3 to 5 min. or until lightly browned, stirring occasionally. Add meat; cook and stir 5 min. or until browned.
• Stir in broth and soy sauce. Bring to boil; cover. Simmer on low heat 1 hour or until meat is tender, stirring occasionally.
• Mix cornstarch and water. Add to meat mixture along with nuts and peppers; mix well. Bring to boil; simmer 1 to 2 min. or until thickened, stirring constantly. Serve over spaghetti.

MO'S SPICY BEEF STEW

Steps:

• Mix flour, garlic salt, and black pepper together in a shallow dish.
• Gently press beef cubes into the flour mixture to coat evenly.
• Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef with a slotted spoon to a bowl until all beef is browned.
• Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid. Add browned beef, potatoes, onion, diced tomatoes with green chile peppers, and hot pepper sauce.
• Cook on High, 3 1/2 to 4 1/2 hours. Add frozen corn and continue cooking until the corn is hot, about 30 minutes more.

SPICY MONGOLIAN BEEF AND PINEAPPLE

Steps:

• In a large zip-top bag, toss together 1/2 cup cornstarch, baking soda, salt and pepper. Add beef and give it a shake to coat.
• In a large skillet, heat the oil over medium-high heat. Sear the beef for about 1 to 2 minutes on both sides and add to slow cooker.
• In a medium bowl, whisk together the soy sauce, broth, sugar, hoisin sauce, chili sauce, chili flakes, garlic and ginger until dissolved and pour over the beef.
• Cover and cook on LOW for about 3 to 4 hours.
• About 30 minutes prior to serving, whisk together remaining cornstarch with water in a small bowl and stir into the slow cooker along with the carrots, pineapples, and pineapple juice.
• Cover with lid, turn heat to HIGH and allow the sauce to cook and thicken up for about 20 to 30 minutes.
• Serve over rice and garnish with green onions and sesame seeds, if desired.

SPICY STEWED BEEF

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.

PINEAPPLE BEEF STEW

Steps:

• Chop shallot and mice ginger and garlic, drain pineapple juice and reserve.
• In a large pot, heat coconut or other oil for frying and brown beef on all sides.
• Lower heat, add shallot, ginger and garlic, fry some more, season with some salt and pepper, then add coconut milk. Deglaze and stir well, then cover and simmer for about 40 minutes on low heat.
• Meanwhile cube sweet potatoes (1 inch cubes) and eggplant.
• After about 40 minutes, add sweet potatoes, eggplant, soy sauce and honey.
• Continue simmering for about 30 minutes, then add the pineapple pieces. If there's not enough liquid, add reserved pineapple juice as needed.
• Simmer for 15 more minutes and taste test for salt and pepper. Serve hot over rice or cauliflower rice.

VIETNAMESE BEEF STEW (Bò KHO)

Steps:

• In a small bowl set aside 1 tsp five-spice powder, 1 clove minced garlic, 1 tsp ground black pepper. In a large bowl, combine beef, fish sauce, 2 cloves minced garlic, ginger, 1 ½ tsp five-spice powder, and 1 ½ tsp brown sugar. Toss to evenly coat and set aside to marinate for 30 minutes while you peel and chop carrots and potatoes. In a 5-quart Dutch oven, heat over high heat until it shimmers. Brown the beef on all sides by working in small batches: add enough beef to cover the bottom without any overlap. Transfer to a plate before browning the next batch. Lower the heat to medium. Add the onions and cook until fragrant and soft, making sure to stir and scrape up the brown beef bits (approx 5 minutes). Add the tomato paste and stir into onions. Cook for 5 minutes. Add the reserved spice mix from seep #1, lemongrass talks, and star anise. Stir and let it cook uncovered until you can smell all the spices, about 5 minutes. Return the beef to the pot and add coconut juice and water. Bring pot back to a boil, then cover and lower heat. Simmer for about an hour or until the beef is chewy and tender but not falling apart. Add carrots and potatoes. Return to a simmer and cook uncovered until vegetables and beef are tender, about 30 minutes. Taste and add salt or fish sauce as needed. To serve, remove the lemongrass and star anise. Spoon into bowls and garnish with chopped cilantro or Thai basil. Serve with warmed French bread. Alternately, spoon over cooked rice noodles (instead of bread).

SPICY PINEAPPLE PORK CHILI (CROCK POT)

Steps:

• In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
• Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
• Stir in the pineapple chunks and serve.

SWEET-AND-SOUR BEEF STEW

Steps:

• In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

SPICY PINEAPPLE SLICES

Steps:

• In a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices. Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side. Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.

BEEF STEAK WRAP WITH SPICY PINEAPPLE SALSA

Steps:

• Combine all ingredients; cover and chill.
• Make 1/4-inch-deep cuts on both sides of steak, about 1 inch apart in a diamond pattern, with a sharp knife.
• Combine steak and teriyaki sauce in a heavy-duty zip-top plastic bag; seal and turn to coat.
• Chill 2 hours.
• Remove steak from marinade, reserving marinade.
• Bring reserved marinade to a boil in a small saucepan.
• Grill steak, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 7 minutes on each side or to desired degree of doneness, basting with reserved marinade.
• Wrap tortillas in aluminum foil, and place on hot grill 10 minutes or until thoroughly heated.
• Cut steak across grain into thin slices, and place evenly down center of tortillas; top with cabbage and Spicy Pineapple Salsa.
• Roll up, and serve immediately.