Spicy Beef Stew
Warm up your kitchen with the bold flavors of Spicy Beef Stew, a hearty dish that combines tender, slow-simmered beef chuck with vibrant vegetables and a kick of spice for a truly satisfying meal. This recipe features a medley of potatoes, carrots, and aromatic seasonings like smoked paprika, cumin, cayenne pepper, and Worcestershire sauce, all simmered in a rich beef broth and diced tomatoes with green chilies. Perfect for cozy evenings, this comforting stew boasts layers of flavor thanks to a lengthy simmer and a touch of soy sauce for depth. Garnished with fresh parsley, it’s an ideal dish to serve with crusty bread or fluffy rice. Easy to prepare yet packed with complex flavors, this spicy beef stew is sure to impress your taste buds and your guests alike!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium Russet potatoes, peeled and cubed
- 4 cups beef broth
- 14.5 ounces canned diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes to the pot in batches, browning them on all sides. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and saute until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot and add the carrots and potatoes. Stir to combine.
Pour in the beef broth, canned diced tomatoes with green chilies, and tomato paste. Stir well to deglaze the bottom of the pot.
Season with soy sauce, Worcestershire sauce, cayenne pepper, smoked paprika, ground cumin, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the stew for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf and adjust seasoning with additional salt and pepper to taste.
Garnish the stew with chopped fresh parsley before serving.
Serve hot and enjoy the spicy beef stew with your choice of bread or rice.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1307 mg | 28% | |
*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.
