Spicy Beef Stew
This Spicy Beef Stew recipe is so easy and versatile. Use your favorite vegetables, your choice of heat and create the best spicy stew with the most tender beef.
Servings: 8
Calories: 306kcal
Ingredients
- 1 ½ cups diced fire roasted tomatoes drained if canned
- 1 can (4.5 oz) green chilis, drained
- 1 teaspoon minced garlic
- 1 pkg (1 oz) taco seasoning
- 1 small sweet onion diced
- 2 cups beef broth
- 1 cup canned black beans rinsed and drained
- 2 tablespoons Worcestershire sauce
- 2 pounds beef chuck roast cubed
- 3 large yellow potatoes cut into 1 inch cubes (½ lb)
- 1 ½ cups baby carrots
For Garnish and Added Flavor
- Fresh Cilantro
- Lime Slices
Instructions
- In the basin of a crock pot, mix together the tomatoes, green chilis, garlic, taco seasoning, onion, beef broth, black beans, and Worcestershire sauce.
- Then stir in the beef, potatoes, and carrots until all are well mixed.
- Cook on high for 3-4 hours or on low for 8-10 hours. Give the stew a good stir before serving and serve warm garnished with lime wedges, fresh jalapenos and fresh cilantro.
Video
Notes
- Make in a Dutch oven or large pot: I recommend browning the beef with onion in a bit of olive oil before adding everything into your Dutch oven. Bring everything to a boil, reduce it to low to simmer, and cook for 2 hours or the beef is fork tender.
- Cook your stew slow on low heat to allow beef to tenderize, flavors to develop and meld together. Don't rush it.
- Throughout cooking, taste your spicy beef stew as you go and adjust the seasoning and heat as desired.
Nutrition
Calories: 306kcal | Carbohydrates: 21g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 562mg | Potassium: 856mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3537IU | Vitamin C: 16mg | Calcium: 69mg | Iron: 4mg