Best One Pot Beef Pepper Stew Recipes
ONE-POT BEEF & PEPPER STEW
I'm a fan of green veggies. If it's green, it belongs in my hearty beef stew. We serve it with buttered French bread. -Sandra Clark, Sierra Vista, BC
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add tomatoes, green peppers, onion, chilies and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.
Nutrition Facts : Calories 244 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
ONE-POT BEEF & PEPPER STEW
I love most things made with green peppers, tomatoes or green chiles. I wanted to prepare a quick and satisfying dish one evening and came up with this recipe with things I had on hand. -Sandra Clark, Sierra Vista, BC
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings. (3 qt.)
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Add tomatoes, green peppers, onion, chiles and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.
Nutrition Facts : Calories 244 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
BEEF PEPPERPOT STEW WITH SPILLERS' DUMPLINGS
Steps:
- For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes.
- Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up.
- For the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb.
- Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Taste the dumpling, and add extra salt, and pepper, if necessary.
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