Spicy Beef Stew

Why You’ll Love This Recipe

• Rich and Spicy Flavor: A perfect balance of savory beef and spicy heat.

• Hearty and Filling: Packed with vegetables and tender beef for a complete meal.

• Easy to Make: Slow-simmered to develop deep, complex flavors.

• Versatile: Adjust spice levels and vegetables to your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds beef stew meat, cut into cubes

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 2 potatoes, diced

• 1 can (14.5 oz) diced tomatoes

• 4 cups beef broth

• 2 tablespoons tomato paste

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon ground cumin

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish

Directions

1. Brown Beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.

2. Sauté Vegetables: In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.

3. Add Ingredients: Return beef to the pot. Stir in diced tomatoes, beef broth, tomato paste, chili powder, smoked paprika, cayenne, cumin, salt, and pepper. Mix well.

4. Simmer: Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours until beef is tender. Add potatoes during the last 30 minutes of cooking.

5. Adjust Seasoning: Taste and adjust spices or salt as needed.

6. Serve: Garnish with fresh cilantro or parsley and enjoy hot.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 2 hours

• Total Time: 2 hours 15 minutes

Variations

• Add Beans: Incorporate kidney or black beans for extra protein and texture.

• Make it Milder: Reduce or omit cayenne pepper for less heat.

• Slow Cooker: After browning beef and sautéing veggies, transfer to slow cooker and cook on low for 6-8 hours.

• Extra Veggies: Add mushrooms, bell peppers, or zucchini.

Storage/Reheating

• Storage: Refrigerate leftovers in airtight containers for up to 4 days.

• Freezing: Freeze portions in freezer-safe containers for up to 3 months.

• Reheating: Reheat on the stovetop or microwave until hot throughout.

FAQs

Can I use a pressure cooker?

Yes, cook on high pressure for about 35-40 minutes with natural release.

How spicy is this stew?

Adjust cayenne and chili powder to control heat level.

Can I substitute beef?

Lamb or pork can be used, adjusting cooking times accordingly.

How do I thicken the stew?

Simmer uncovered to reduce or add a cornstarch slurry.

Is this recipe gluten-free?

Yes, naturally gluten-free if using gluten-free broth.

Can I make this ahead?

Yes, flavors improve after resting overnight in the fridge.

What sides go well?

Serve with crusty bread, rice, or mashed potatoes.

Can I add fresh herbs?

Add fresh parsley or cilantro just before serving.

How do I store leftovers?

Cool completely and store in airtight containers.

Is this stew suitable for meal prep?

Yes, it reheats well and freezes perfectly.

Conclusion

Spicy Beef Stew is a deliciously warming and satisfying meal that combines tender beef, fresh vegetables, and a bold blend of spices. Easy to prepare and perfect for any season, it’s a versatile dish that brings comfort and heat to your dinner table.

Spicy Beef Stew

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Spicy Beef Stew is a warm, comforting, and flavorful dish packed with tender beef chunks, hearty vegetables, and a kick of heat from chili spices. Perfect for cozy dinners, this stew is satisfying and easy to make, offering bold flavors that warm you from the inside out.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 6 servings
• Category: Soup/Stew
• Method: Simmering
• Cuisine: American/Mexican Fusion
• Diet: Gluten Free

Ingredients

1. 2 pounds beef stew meat, cut into cubes
   
   2 tablespoons olive oil
   
   1 large onion, chopped
   
   3 cloves garlic, minced
   
   3 carrots, sliced
   
   2 celery stalks, sliced
   
   2 potatoes, diced
   
   1 can (14.5 oz) diced tomatoes
   
   4 cups beef broth
   
   2 tablespoons tomato paste
   
   2 teaspoons chili powder
   
   1 teaspoon smoked paprika
   
   1/2 teaspoon cayenne pepper (adjust to taste)
   
   1 teaspoon ground cumin
   
   Salt and pepper to taste
   
   Fresh cilantro or parsley for garnish

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Instructions

Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.

1. In the same pot, sauté onions, garlic, carrots, and celery until softened, about 5 minutes.
2. Return beef to the pot. Stir in diced tomatoes, beef broth, tomato paste, chili powder, smoked paprika, cayenne, cumin, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours until beef is tender.
4. Add diced potatoes during the last 30 minutes of cooking.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro or parsley before serving hot.

Notes

1. Add kidney or black beans for extra protein and texture.
2. Reduce or omit cayenne pepper for milder flavor.
3. Use a slow cooker after browning beef and veggies, cook on low for 6-8 hours.
4. Add extra vegetables like mushrooms, bell peppers, or zucchini.

Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 320
• Sugar: 6g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 85mg