Spicy Stew
Yield
6 servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
cumin
|
|
| 1 | pound |
stewing beef
cut into 1 inch cubes |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
chopped in large chunks |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 3 | cups |
beef stock
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 2 | medium |
potatoes
cubed |
|
| 3 | stalks |
celery
sliced |
*
|
| 3 | each |
carrots
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
cumin
|
|
| 453.6 | g |
stewing beef
cut into 1 inch cubes |
|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped in large chunks |
|
| 5 | ml |
thyme
dried |
*
|
| 7.1E+2 | ml |
beef stock
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 2 | medium |
potatoes
cubed |
|
| 3 | stalks |
celery
sliced |
*
|
| 3 | each |
carrots
sliced |
|
Directions
Combine flour, black pepper, cayenne pepper, garlic powder, and cumin in a plastic bag.
Add meat cubes a few at a time, shaking to coat.
Heat oil in a large saucepan.
Add meat and brown.
Add onion and thyme.
Cook until onion is tender.
Add beef broth and hot sauce and bring to a boil.
Reduce heat and add potatoes, celery, and carrots.
Cover and simmer for 1½ hours.
