Best Spicy Beef Vegetable Stew Recipes
SPICY BEEF VEGETABLE STEW
This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. -Lynnette Davis, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
SPICY BEEF VEGETABLE STEW
A great soup to come home to on cold days. I like to serve it with corn bread or grilled cheese sandwiches.
Provided by frenchy2375
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 17.3 g, Cholesterol 24.4 mg, Fat 6.6 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 467.9 mg, Sugar 7 g
SPICY, HEARTY BEEF AND VEGETABLE STEW
Categories Beef Vegetable Stew High Fiber Back to School Dinner
Yield 6 people
Number Of Ingredients 19
Steps:
- Heat a large, heavy skillet with the oil. Brown the meat over medium high heat turning as needed; sprinkle with sugar and continue to brown. Then dust lightly with flour and continue to brown. Add the tomatoes, red pepper, herbs, bay leaf, cloves, beef stock and boiling water. Cover and simmer over low heat about 1 ½ hours or until meat is tender. Add the vegetables except the peas or beans and combine. Continue to cook 30 minutes longer. Add peas; cook 5 minutes longer. Serve with French bread or homemade buttermilk biscuits.
PRESSURE-COOKER SPICY BEEF VEGETABLE STEW
This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread, if you can squeak in a few more calories. -Lynnette Davis, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
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