Really Insanely Spicy Beef Stew

Casey Kerr

Casey Kerr

over 1 year 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


400 calories


30g protein


14g fat

Sat Fat

4g saturated fat


25g carbohydrates


80mg cholesterol


4g fiber


3g sugar


600mg sodium


  • 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


  • 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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