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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Season the beef cubes with salt and black pepper.

Step 2

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.

Step 3

Lower the heat to medium and add the diced onion. Cook for 3-4 minutes until softened.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the red bell pepper, green bell pepper, and poblano pepper. Cook for about 5 minutes, stirring occasionally.

Step 6

Add the beef broth, tomato paste, Worcestershire sauce, paprika, and dried thyme. Stir to combine.

Step 7

Return the seared beef to the pot and bring the mixture to a gentle boil.

Step 8

Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.

Step 9

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.

Step 10

Stir in the peas and cook for an additional 5 minutes.

Step 11

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.

Step 12

Taste and adjust seasoning with more salt or pepper if needed.

Step 13

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3348.9g)

Amount per serving	% Daily Value*
Calories	3426.2

Total Fat 214.8g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 7111.4mg	0%
Total Carbohydrate 188.3g	0%
Dietary Fiber 32.3g	0%
Total Sugars 44.5g
Protein 198.5g	0%

Vitamin D 0IU	0%
Calcium 477.4mg	0%
Iron 37.4mg	0%
Potassium 7654.9mg	0%

*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.

Source of Calories

Fat: 55.5%

Protein: 22.8%

Carbs: 21.6%