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Sweet-Heat Beef Stew

Sweet-Heat Beef Stew

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  • Makes: 6 servings
  • Prep 30 mins
  • Cook 2 hrs

Cayenne and dried green chili peppers bring the heat, while beer soothes the palate. Serve with cornbread.

Ingredients

  • 1/4 cup all-purpose flour
  • 2 teaspoons dried basil, crushed
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 1/4-1/2 teaspoon cayenne or ground black pepper
  • 1 pound boneless beef chuck steak, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 14 - ounce can beef broth
  • 1 12 - ounce can beer, 1-1/2 cups dry red wine, or 1-1/2 cups apple cider
  • 1 cup water
  • 3 cups peeled and cubed sweet potatoes or Yukon gold potatoes
  • 1 4 1/2 - ounce can diced green chili peppers, undrained
  • 2 -3 teaspoons bottled hot pepper sauce
  • Cornbread (optional)

Directions

  1. In a large plastic bag, combine flour, basil, garlic salt, cumin and cayenne. Add meat pieces, a few at a time, shaking to coat. In a 4- to 5-quart Dutch oven, brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add onion. Cook and stir until onion is tender.
  2. Stir in broth, beer, and water. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
  3. Stir in potatoes, green chilies with their liquid, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and potatoes are tender. If you like, serve with cornbread.

Nutrition Facts

(Sweet-Heat Beef Stew)

Servings Per Recipe 6, carb. (g) 22, vit. C (mg) 9, vit. A (IU) 7872, chol. (mg) 89, Fat, total (g) 11, sat. fat (g) 2, fiber (g) 3, sodium (mg) 855, iron (mg) 5, pro. (g) 36, calcium (mg) 71, cal. (kcal) 351

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