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Spicy Beef Stew

southern.chef's picture
  Canned tomato sauce 8 Ounce (1 Can)
  Vinegar 2 Tablespoon
  Dried chili 2 , seeded and chopped
  Bay leaves 2
  Salt 2 Teaspoon
  Garlic powder 1 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Lean beef 3 Pound, cut into 1.5 inch cubes
  Shortening 1 Tablespoon
  Water 2 Cup (32 tbs)
  Potatoes 5 Medium, peeled and cut into 1.5 inch pieces
  Carrots 4 Medium, cut into 0.5 inch slices
  All purpose flour 1⁄4 Cup (4 tbs)
  Cold water 1⁄2 Cup (8 tbs)

Combine first 8 ingredients, mixing well.
Pour over beef in a shallow container; cover and marinate 2 hours in the refrigerator.
Heat shortening in a Dutch oven over medium heat.
Add beef and marinade, cook, stirring occasionally, until beef is browned.
Add 2 cups water, and bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Add potatoes and carrots to beef mixture; simmer an additional 30 to 40 minutes or until vegetables are tender.
Combine flour and 1/2 cup water, stirring until smooth.
Gently stir flour mixture into beef mixture.
Cook until stew is thickened and bubbly.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 286 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.4%

Saturated Fat 3.6 g18.1%

Trans Fat 0.2 g

Cholesterol 52 mg17.3%

Sodium 552.1 mg23%

Total Carbohydrates 21 g7%

Dietary Fiber 3 g12.1%

Sugars 2.8 g

Protein 29 g58.7%

Vitamin A 78.1% Vitamin C 31%

Calcium 5.9% Iron 17.6%

*Based on a 2000 Calorie diet

Spicy Beef Stew Recipe