Really Insanely Spicy Beef Stew

Casey Kerr

Casey Kerr

12 months ago

This beef stew is packed with flavor and heat! Habanero peppers, ginger, and garlic give it a kick that will leave your taste buds tingling. Serve with a side of crusty bread for a complete meal.

Cooking Time

1 hour 30 minutes

Serving Size

6 servings

Nutrition Per Serving

Cal

400 calories

Protein

30g protein

Fat

14g fat

Sat Fat

4g saturated fat

Carbs

25g carbohydrates

Chole

80mg cholesterol

Fiber

4g fiber

Sugar

3g sugar

Sodium

600mg sodium

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 habanero peppers, seeded and diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 potatoes, peeled and diced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and season with salt and pepper. Cook, stirring occasionally, until the beef is browned on all sides, about 8 minutes.
  • Add the onion, garlic, ginger, and habanero peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  • Add the carrots, celery, potatoes, beef broth, red wine, tomato paste, Worcestershire sauce, and bay leaves. Bring to a boil, then reduce the heat to low and simmer, covered, for 1 hour.
  • Remove the lid and simmer for an additional 30 minutes, or until the beef is tender and the sauce has thickened.

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