Recipe: Appetizing Beef Stew

Beef Stew. We're going where no other leading meal kit company has. Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! In this recipe, beef stew meat is braised in a rich, mildly spicy red chile sauce until fork tender and served over mashed sweet potatoes.

In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. You can cook Beef Stew using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Beef Stew

1. It's of Rice.
2. You need of Diced beef.
3. It's 2 of white onions.
4. You need 1 of red onion.
5. It's 3 of spring onions.
6. It's of Chillies.
7. You need 1 can of tinned tomatoes.
8. Prepare 2 tsp of basil.
9. It's 1 tsp of thyme.
10. You need 1/2 tsp of curry powder.
11. You need 1 tsp of white pepper.
12. You need 2 tsp of paprika.
13. You need 3 of Maggi cubes.
14. It's 4 of garlic cloves.
15. You need 1 tbsp of parsley.
16. You need of Salt.
17. It's of Vegetable oil.
18. Prepare 2 L of beef stock.

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Season the beef generously with salt and pepper, and add to the pan. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

Beef Stew instructions

1. Chop 1 white onion and make up beef stock.
2. Simmer beef in slow cooker beef stock for 2.5hrs with salt, pepper and the chopped white onion. Drain and keep stock to one side.
3. Add vegetable oil to pot of beef/onions, fry for 5-10mins, remove and set aside.
4. Chop remaining red/white onions, 3 spring onions and chillies. Blend the red/white onions, tinned tomatoes, garlic, parsley, thyme, basil and chillies.
5. Pour the blended puree into wok. Add curry powder, white pepper, paprika and maggi. Bring to the boil then simmer for 20mins.
6. Boil rice in beef stock.
7. Add the browned beef and onions to the simmering puree. Season to taste with pepper. Simmer for a further 10mins, stirring frequently to prevent sticking. Add additonal beef stock as needed.
8. Add whites of spring onions then simmer for a final 5mins.
9. Serve with rice and topping of spring onion greens.

Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil then reduce heat to a simmer. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes.