Dairy-Free Spicy Beef Stew
Warm up your soul with this hearty and flavorful Dairy-Free Spicy Beef Stew, a comforting one-pot dish that’s perfect for cozy nights. Tender chunks of beef are slowly simmered with aromatic spices like smoked paprika, ground cumin, and chili powder, creating a bold, rich depth of flavor with a touch of heat. Combined with a medley of fresh vegetables like carrots, celery, and potatoes, and simmered in a robust dairy-free tomato and beef broth, this stew is as nourishing as it is satisfying. Ready in under two hours, it’s an excellent make-ahead meal for busy weeknights or family gatherings. Serve this deliciously spicy and dairy-free stew with crusty bread or rice for a wholesome, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 3 stalks celery stalks, diced
- 3 large russet potatoes, peeled and cubed
- 14 ounces diced tomatoes, canned
- 4 cups beef broth (ensure dairy-free)
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 0.5 teaspoon crushed red pepper flakes
- 2 whole bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Season the beef stew meat with salt and black pepper. Add the meat to the pot in batches to avoid overcrowding, and brown on all sides, about 4-5 minutes per batch. Remove the browned beef and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté until softened, about 4 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the smoked paprika, ground cumin, chili powder, dried thyme, and crushed red pepper flakes to the pot. Stir for 30 seconds to bloom the spices and enhance their flavor.
Return the browned beef to the pot. Stir in the tomato paste until evenly combined with the beef and onions.
Add the carrots, celery, and potatoes to the pot. Pour in the beef broth and diced tomatoes with their juices. Stir to combine.
Add the bay leaves, ensuring they’re submerged in the liquid. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover the pot, and cook for 75-90 minutes, stirring occasionally. The beef should be tender, and the vegetables fully cooked.
Taste the stew and adjust seasoning as needed by adding more salt or spices.
Remove the bay leaves before serving. Garnish with chopped fresh parsley if desired.
Serve the spicy beef stew hot with crusty bread or rice, if desired.
Nutrition Facts
Calories |
3681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6796 mg | 295% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 39.3 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 10412 mg | 222% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
