Really Insanely Spicy Beef Stew
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
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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