Spicy Beef and Vegetable Stew

Dive into the comforting flavors of this Spicy Beef and Vegetable Stew, a hearty and flavorful dish that’s perfect for cool evenings or whenever you’re craving something warm and satisfying. Tender chunks of beef chuck roast are slow-simmered to perfection in a rich, spiced broth infused with smoked paprika, cumin, and a touch of cayenne for a subtle yet bold heat. Packed with wholesome vegetables like carrots, potatoes, and bell peppers, this one-pot wonder is as nutritious as it is delicious. With a prep time of just 20 minutes and a long, slow cook to allow the savory flavors to meld, this stew is ideal for make-ahead meals and cozy family dinners. Serve it with crusty bread to soak up every drop of the deeply flavorful broth, and don’t forget a sprinkle of fresh parsley for a vibrant finish. This comforting recipe is your go-to for a satisfying, spicy beef stew that will warm both heart and soul.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 carrots, sliced
• 4 potatoes, diced
• 1 bell pepper, diced
• 4 cups beef broth
• 1 15-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the beef chuck roast into 1-inch cubes and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides, about 5 minutes per batch, then remove and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 5

Add the sliced carrots, diced potatoes, and diced bell pepper to the pot, stirring to combine with the onion and garlic.

Step 6

Pour in the beef broth, canned diced tomatoes (with their juice), and tomato paste. Stir well to combine.

Step 7

Return the browned beef to the pot along with any accumulated juices. Add Worcestershire sauce, smoked paprika, ground cumin, cayenne pepper, and the remaining teaspoon of salt and 0.5 teaspoon of black pepper.

Step 8

Bring the stew to a boil, then lower the heat to a simmer. Cover the pot and cook for about 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.

Step 9

Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3404.9g)

Amount per serving	% Daily Value*
Calories	3448.2

Total Fat 226.9g	0%
Saturated Fat 81.3g	0%
Polyunsaturated Fat 6.4g
Cholesterol 688.9mg	0%
Sodium 10011.2mg	0%
Total Carbohydrate 171.6g	0%
Dietary Fiber 28.4g	0%
Total Sugars 41.3g
Protein 193.0g	0%

Vitamin D 0IU	0%
Calcium 561.8mg	0%
Iron 39.3mg	0%
Potassium 8050.8mg	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: 58.3%

Protein: 22.1%

Carbs: 19.6%