Best 4 Spicy Stewed Beef With Cheddar Grits Recipes
**Savor the Spicy Delight: A Culinary Journey with Stewed Beef and Cheddar Grits**
Embark on a tantalizing culinary adventure with our enticing recipe for Spicy Stewed Beef with Cheddar Grits. This dish is a symphony of flavors, combining the bold heat of spicy stewed beef with the creamy comfort of cheddar grits. The tender beef, slow-cooked in a rich and flavorful sauce, melts in your mouth, while the creamy grits provide a velvety canvas to balance the spice. This recipe is a perfect blend of hearty and comforting, making it an ideal choice for a cozy dinner or a special occasion.
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Welcome to a culinary adventure that promises to tantalize your taste buds and leave you craving more!
SPICY STEWED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
- Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
- Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
- Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
- Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
- Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
LAILA'S STEWED BEEF WITH CREAMY CHEESE GRITS
Steps:
- For the stewed beef: Sprinkle the meat with the salt. In a Dutch oven, brown the stew meat in the olive oil over high heat until browned, about 2 minutes. Reduce to medium heat and add the garlic, celery, green onions, yellow onions, poblano peppers and bell peppers; saute for 2 to 3 minutes. Add the chili powder, cumin, crushed red pepper and beef broth, Stir, and then bring to a boil. Reduce the heat to low and cover the pot. Let simmer for 2 1/2 to 3 hours. Keep an eye on the pot as you may need to add more broth or water if it cooks down too much before meat is tender. It's ready when the meat is fork tender and the liquid has thickened into a stew.
- For the creamy cheese grits: Start preparing the grits during the last hour of cooking time. Heat the olive oil and saute the onions over medium heat, about 5 minutes. Add the chicken broth, 3 cups water, grits and salt and pepper; stir and bring to a boil. Next, add the butter. Reduce the heat and cook on low, about 20 minutes. Be sure to stir often to prevent clumping. Add the half-and-half and continue cooking until the grits are tender, 20 to 25 minutes. Remove from the stove, add the cheeses and stir until smooth and creamy. Add more half-and-half as needed.
- Serve the stewed beef with the grits.
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 STEWED BEEF WITH CHEDDAR GRITS
Steps:
- To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.) In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese. Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.
Tips:
- For a more flavorful stew, use a variety of beef cuts, such as chuck roast, short ribs, and brisket.
- Brown the beef in batches to avoid overcrowding the pot and to get a nice sear on the meat.
- Use a good quality beef broth for the stew. You can also use half beef broth and half water.
- Add plenty of vegetables to the stew, such as carrots, celery, onions, and potatoes. You can also add other vegetables, such as parsnips, turnips, or rutabagas.
- Season the stew with salt, pepper, garlic, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Simmer the stew for at least 2 hours, or until the beef is tender and the vegetables are cooked through.
- Serve the stew with mashed potatoes, egg noodles, or rice.
- For the cheddar grits, use a good quality stone-ground grits. You can also use quick-cooking grits, but they will not have as much flavor.
- Cook the grits according to the package directions. Once the grits are cooked, stir in the cheddar cheese, butter, and salt and pepper to taste.
- Serve the cheddar grits immediately with the spicy stewed beef.
Conclusion:
This spicy stewed beef with cheddar grits is a hearty and flavorful dish that is perfect for a cold winter day. The beef is tender and juicy, the vegetables are cooked to perfection, and the cheddar grits are creamy and cheesy. This dish is sure to be a hit with your family and friends.
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