BCL - Mo's Spicy Beef Stew Popular Recipes
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Mo's Spicy Beef Stew |
"Wanting to do some thing extraordinary with the standard beef stew, I added a highly spiced twist to this circle of relatives's consolation food. It's short and clean and certain to thrill the hungry!"
Ingredients :
- all-purpose flour
- 1 pinch garlic salt, or to flavor
- ground black pepper to taste
- 2 1/2 pounds red meat stew meat, cut into cubes
- 1 tablespoon olive oil, or extra if wished
- three cups water
- 1 (1.5 ounce) package deal dry beef stew seasoning blend
- 2 big potatoes, cut into cubes
- 1 small onion, chopped
- 1 (10 ounce) can diced tomatoes with inexperienced chile peppers (together with RO*TEL®)
- 1 teaspoon warm pepper sauce (which includes Frank's RedHot®)
- 1 cup frozen corn
Instructions :
Prep : 20M | Cook : 6M | Ready in : 4H30M |
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- Mix flour, garlic salt, and black pepper collectively in a shallow dish.
- Gently press beef cubes into the flour combination to coat calmly.
- Heat olive oil in a skillet over medium warmness; cook dinner and stir red meat in batches in warm oil until browned completely, approximately 5 mins in line with batch. Remove browned pork with a slotted spoon to a bowl until all beef is browned.
- Stir water and red meat stew seasoning blend collectively in a sluggish cooker until the seasoning is dissolved into the liquid. Add browned pork, potatoes, onion, diced tomatoes with inexperienced chile peppers, and hot pepper sauce.
- Cook on High, three half of to 4 half of hours. Add frozen corn and hold cooking till the corn is warm, about 30 minutes more.
Notes :
- Try the use of a Reynolds® slow cooker liner to your sluggish cooker for less complicated cleanup.
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