Vegetable Beef Stew with a Kick
Turn up the heat on classic comfort food with this hearty Vegetable Beef Stew with a Kick. Packed with tender chunks of seasoned beef, wholesome vegetables like potatoes, carrots, and celery, and a perfectly spiced broth with a touch of cayenne pepper, this stew is bursting with bold, warming flavors. Slow-simmered for maximum depth, the rich tomato-based broth thickens beautifully while the beef becomes melt-in-your-mouth tender. A finishing touch of vibrant peas and optional fresh parsley adds a pop of color and freshness. Perfect for cozy nights or meal prepping, this easy, one-pot wonder is ready to satisfy with just the right amount of spice. With 6 generous servings, it’s a savory, crowd-pleasing recipe you’ll return to again and again.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 3 medium potatoes, peeled and cubed
- 3 medium carrots, sliced
- 2 stalks celery stalks, chopped
- 6 cups beef broth
- 1 14.5-ounce can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (adjust for spice level)
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef stew meat with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Brown the beef in batches, making sure not to overcrowd the pan, and set aside once browned.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another minute, stirring frequently.
Return the beef to the pot and add the potatoes, carrots, and celery.
Pour in the 6 cups of beef broth and bring to a boil.
Stir in the diced tomatoes, tomato paste, bay leaves, paprika, and cayenne pepper.
Lower the heat to a simmer, cover the pot, and cook for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through, stirring occasionally.
Remove the bay leaves and stir in the frozen peas during the last 10 minutes of cooking.
Taste and adjust seasonings as needed, adding more salt, pepper, or cayenne for heat.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 8658 mg | 376% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 47.6 g | ||
| Protein | 280.6 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 9065 mg | 193% | |
*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.
