This recipe is great for a cold night in with friends, because it serves so many. It’s hearty, delicious and full of veggies an awesome well-rounded dish.
I don’t know about everybody else, but I love to come in from the cold to be greeted at the doorway by a delightful aroma that takes hold of you and pulls toward the kitchen to find out what is cooking. This recipe definitely does not disappoint, the cumin plays nicely with the coriander and the cayenne pepper adds a nice bit of heat in the background.
1-2 lbs. of beef, chuck, cubed
3 tbsp of olive oil
3 tbsp Kosher Salt
1 tsp garlic powder
2 tsp cayenne pepper
1 tbsp paprika
1 tsp onion powder
Freshly ground pepper
1 tsp ground coriander
1 tsp ground cumin
6 tbsp of flour
5 tbsp of cold water
16 oz can of diced tomatoes
I don’t know about everybody else, but I love to come in from the cold to be greeted at the doorway by a delightful aroma that takes hold of you and pulls toward the kitchen to find out what is cooking. This recipe definitely does not disappoint, the cumin plays nicely with the coriander and the cayenne pepper adds a nice bit of heat in the background.
1-2 lbs. of beef, chuck, cubed
3 tbsp of olive oil
3 tbsp Kosher Salt
1 tsp garlic powder
2 tsp cayenne pepper
1 tbsp paprika
1 tsp onion powder
Freshly ground pepper
1 tsp ground coriander
1 tsp ground cumin
6 tbsp of flour
5 tbsp of cold water
16 oz can of diced tomatoes
8 oz can of sweet corn
2 medium carrots, sliced into bite sized pieces
5 red potatoes, cut into bite sized cubes
1 medium onion, sliced into wedges
5 cloves of garlic, rough chopped
4 stalks of celery, sliced into 1 inch pieces
32 oz carton of beef stock
Combine in a large bowl beef, kosher salt, 1 tbsp of olive oil, garlic powder, cayenne pepper, paprika, onion powder, freshly ground pepper and ground cumin. Toss everything together, make sure all the beef is coated well. Place the beef in a zip lock bag or airtight container and place in refrigerator to marinate at least 3-4 hours.
Remove beef from the refrigerator; drain as much olive oil from the beef as possible. Place beef in a large bowl, add 3 tbsp of flour toss and coat well.
Heat a large deep pot over medium-high heat, add the remainder of the olive oil and add the beef. Cook beef until brown, approx. 15 minutes.
Add the tomatoes w/ the juice, onion, garlic and celery. Cover and reduce heat to medium, cook for 15 minutes.
Add the carrots, corn and potatoes. Pour the beef stock to just cover the beef and veggies; you will use most of the carton. Cook for 20-25 minutes, just until the potatoes are fork-tender. In a separate small bowl mix the remaining flour and cold water together, make sure all the flour is incorporated in the water, add the flour mixture to the stew and continuously. Cover and remove from heat, allow to sit for 5-10 minutes so the stew can thicken. Serve over rice and ENJOY!
2 medium carrots, sliced into bite sized pieces
5 red potatoes, cut into bite sized cubes
1 medium onion, sliced into wedges
5 cloves of garlic, rough chopped
4 stalks of celery, sliced into 1 inch pieces
32 oz carton of beef stock
Combine in a large bowl beef, kosher salt, 1 tbsp of olive oil, garlic powder, cayenne pepper, paprika, onion powder, freshly ground pepper and ground cumin. Toss everything together, make sure all the beef is coated well. Place the beef in a zip lock bag or airtight container and place in refrigerator to marinate at least 3-4 hours.
Remove beef from the refrigerator; drain as much olive oil from the beef as possible. Place beef in a large bowl, add 3 tbsp of flour toss and coat well.
Heat a large deep pot over medium-high heat, add the remainder of the olive oil and add the beef. Cook beef until brown, approx. 15 minutes.
Add the tomatoes w/ the juice, onion, garlic and celery. Cover and reduce heat to medium, cook for 15 minutes.
Add the carrots, corn and potatoes. Pour the beef stock to just cover the beef and veggies; you will use most of the carton. Cook for 20-25 minutes, just until the potatoes are fork-tender. In a separate small bowl mix the remaining flour and cold water together, make sure all the flour is incorporated in the water, add the flour mixture to the stew and continuously. Cover and remove from heat, allow to sit for 5-10 minutes so the stew can thicken. Serve over rice and ENJOY!
3 comments:
This dish was spectacular! Beef Stew is a somewhat common dish that I've had countless times, but this was by far the best I've ever tasted! The beef was cooked to perfection and the vegetables in the stock came out great to thicken it and give it a garden fresh taste. I also loved the hint of cayenne pepper mixed in with the other ingredients! The spice from the cayenne and the freshness of the vegetables in the stock highlighted a nice contrast that, combined, was just totally incredible! Thanks Diva!!
PS - Cornbread is literally the only food that i tend to shy away from, and it took me about two bites to finish the warm homemade slice!
Hey Anthony!
I'm glad you enjoyed it, I know you have been impatiently waiting for your turn at "Diva tasting". I'm happy that it was worth the wait.
-DIVA
Worth the wait!!!! The meat was extremely tender, had a kick from the pepper, and the stew was thick and flavorful. Pookie can feed me anytime.
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