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Spicy Beef Stew

southern.chef's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Method: 
Boiled
Servings: 
11

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