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Spiced Beef and Vegetable Stew Recipe Video
|Cubed beef||2 Pound|
|Cayenne pepper||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Water||3 Cup (48 tbs) (1/4 Cup Warm Water)|
|Yellow onion||1 Medium, chopped|
|Whole garlic||2 Clove (10 gm)|
|Chili pepper||1 , halved with seeds and membrane|
|Worcestershire sauce||1 Tablespoon|
|Dried thyme||1 Teaspoon|
|Carrots||3 Medium, sliced|
|Celery stalks||3 , sliced|
|Baby red potatoes||16 , scrubbed well|
|Olive oil||1 Tablespoon|
Calories 685 Calories from Fat 284
% Daily Value*
Total Fat 32 g48.7%
Saturated Fat 11.2 g56%
Trans Fat 0 g
Cholesterol 140.6 mg
Sodium 326.2 mg13.6%
Total Carbohydrates 47 g15.7%
Dietary Fiber 6.7 g26.7%
Sugars 6.8 g
Protein 52 g103.6%
Vitamin A 181.4% Vitamin C 23.5%
Calcium 8.9% Iron 44.9%
*Based on a 2000 Calorie diet
Rinse and pat dry the beef. Sprinkle the flour mixture on the beef and coat evenly on all sides. Heat a pot with some oil and brown the beefworking in batches. Set aside.
Add ½ cup of water to the pan and scrape the brown bits from the bottom. Return the beef to the pan and add the remaining 1 ½ cups water. Add the onion, garlic, chili pepper, Worcestershire sauce, thyme, bay leaves, paprika and sugar. Season with salt and pepper. Bring pot to a simmer and cook for about 1 hour.
Remove the chili pepper, garlic cloves and bay leaves from the pan. Add the carrots, celery and potatoes. Add 1 cup of water and re‐season with salt and pepper if necessary. Bring to a boil and cook for an additional 20 to 30 minutes.
Mix the cornstarch with the remaining ¼ cup warm water. Add it to the pot and stir in well. Let the sauce come to a boil and thicken.
Serve with some crusty bread and enjoy!
Note: If you do not want to make this spicy, simply omit the chili pepper and the cayenne.
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