CHILI BEEF STEW RECIPES

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BEEF STEW - MCCORMICK



Beef Stew - McCormick image

Beef stew is a classic, savory meal that will warm your family up on a cold winter night.

Provided by McCormick

Prep Time 15 minutes

Cook Time 2 hours 10 minutes

Yield 10

Number Of Ingredients 12

2 pounds beef stew meat
3 tbsps flour
2 tbsps vegetable oil
1 McCormick® Bay Leaves
1 tbsp Lawry's® Seasoned Salt
1/2 tsp McCormick® Thyme Leaves
1/4 tsp McCormick® Black Pepper, Ground
1 can (14 1/2 ounces) beef broth
4 carrots, cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch chunks
4 small onions, peeled and quartered
2 celery ribs, cut into 1-inch pieces

Steps:

  • Coat beef with flour. Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef.
  • Stir in seasonings and beef broth. Bring to boil. Reduce heat to low; cover and simmer 1 1/2 hours.
  • Stir in vegetables; cover. Simmer 30 minutes or until vegetables are tender. Add additional water as necessary. Remove bay leaf before serving.

Nutrition Facts : Calories 233 Calories

BEEF AND BEAN CHILI RECIPE - EPICURIOUS



Beef and Bean Chili Recipe - Epicurious image

A Beef and Bean Chili recipe, a fine version of a hearty classic.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
  • Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

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