Pepper Spiked Beef Stew
Warm up your soul with a hearty bowl of Pepper Spiked Beef Stew, where tender beef chuck and a medley of vibrant peppers come together in a deeply flavorful broth. This comforting stew stands out with a smoky kick from poblano and bell peppers, paired with rich spices like paprika and thyme. Simmered to perfection with potatoes, carrots, and a touch of Worcestershire sauce, it’s finished off with a cornstarch slurry for that perfectly thickened, velvety texture. Ideal for cozy dinners or meal prepping, this one-pot marvel is easy to serve with crusty bread for soaking up every last drop. Whether you’re craving a classic comfort food or a bold twist on traditional beef stew, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 poblano pepper, diced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
- 0.5 tsp dried thyme
- 2 cups potatoes, peeled and diced
- 1 cup carrots, peeled and sliced
- 1 cup frozen peas
- 2 tbsp cornstarch
- 0.25 cup water
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef cubes with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Lower the heat to medium and add the diced onion. Cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the red bell pepper, green bell pepper, and poblano pepper. Cook for about 5 minutes, stirring occasionally.
Add the beef broth, tomato paste, Worcestershire sauce, paprika, and dried thyme. Stir to combine.
Return the seared beef to the pot and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
After 1 hour, add the diced potatoes and sliced carrots to the pot. Cover and continue simmering for another 40 minutes, or until the vegetables and beef are tender.
Stir in the peas and cook for an additional 5 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir the slurry into the stew to thicken the broth to your desired consistency.
Taste and adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7111 mg | 309% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 44.5 g | ||
| Protein | 198.5 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 7655 mg | 163% | |
*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.
