Spiced Beef Stew
Warm up your kitchen with this hearty and aromatic Spiced Beef Stew, a comforting one-pot meal infused with a medley of bold, earthy spices. Tender chunks of seared beef simmer to perfection alongside hearty vegetables like carrots, potatoes, and celery, all bathed in a rich, tomato-based broth enhanced with cumin, coriander, cinnamon, and paprika for a subtle yet irresistible flavor twist. Perfect for cozy family dinners or meal prepping, this slow-cooked stew is both nourishing and satisfying. Garnished with fresh parsley for a touch of freshness, it’s a soul-soothing dish that pairs wonderfully with crusty bread or over rice. Ready in just over two hours and serving six, this recipe is a must-try for anyone looking to elevate their beef stew game with a deliciously spiced, rustic flair.
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Recipe Information
Ingredients
- 1.5 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, diced
- 3 potatoes, peeled and cut into bite-sized pieces
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 14-oz can diced tomatoes, canned
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
- 2 bay leaves
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and pepper, then brown the beef in batches, ensuring all sides are seared. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the onions, carrots, and celery until the onions are translucent, about 5 minutes.
Add the garlic and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the tomato paste, ground cumin, ground cinnamon, ground coriander, and paprika, and cook for 1-2 minutes until fragrant.
Return the browned beef to the pot, along with any juices that accumulated on the plate.
Pour in the beef broth and canned diced tomatoes, stirring to combine. Add the bay leaves, potatoes, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Discard the bay leaves and taste the stew, adjusting seasoning with additional salt or pepper if necessary.
Ladle the stew into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1178 mg | 25% | |
*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.
