Easy One Pot Spicy Beef Stew Recipe
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This spicy beef stew with potatoes is the perfect meal to celebrate the fall season! Made easily on the stovetop, this easy beef stew recipe is a keeper. Tender beef melds with aromatic spices, hearty vegetables, and a rich broth, delivering an unforgettable taste experience that ignites the senses.
Like my Crock Pot Beef stew and my Irish beef stew, this is one of our easy stew recipes you will want to bookmark for later.
Why You Will Love This Recipe
Delicious. This recipe for Spiced Beef Stew is full of flavors from spices, tomatoes and tender chunks of beef. It is a wonderful, hearty meal idea and great for cold days. This great stew has a little kick that you can spice up or down to your liking.
Easy,. This Beef Stew recipe is made with fresh ingredients and a simple stove pot with a lid, but it can also be made in a Dutch Oven, crock pot or instant pot.
Inexpensive. A chuck roast or beef stew meat is an inexpensive cut of beef, especially when on sale at the grocery store. This meal can be doubled and you can use the leftover spiced meat for other dinners. It is a great way to save some time and money.
Versatile. You can change up the flavors or heat level easily on this spicy beef stew recipe. You can bump up the flavor by adding some chili powder, hot sauce or chopped green chilis if you like.
Beef Stew makes a comforting dinner all year round, but this is one with a new twist. Savory dishes are just so comforting this time of year and I like to spice them up and raise the heat level for added warmth and comfort.
Ingredients for Beef Stew:
- Beef Chuck Roast or stew beef
- Olive oil
- Garlic
- Onion
- Beef broth
- Red potatoes
- Fire roasted tomatoes
- chipotle peppers in Adobo Sauce
- Salt
- Pepper
- Cumin
- Garlic
- Onion
- beef broth or beef stock
- red potatoes
- Cilantro
- Red Pepper Flakes
Variations and Substitutions
You can use regular diced tomatoes or tomato paste in p0lace of the fire roasted tomatoes.
You can use beef cubes or the “better than” types of bouillon for the beef broth. Be sure to follow package directions
You can top bowls with green onions or parsley as an alternative to cilantro leaves.
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Add a splash of red wine to the stew before simmering for added flavor. You couls also add some sweet potato pieces.
Slow Cooker – Follow steps 1-3 in the recipe card. Add all the ingredients (except the potatoes and the cilantro) to the slow cooker. Set it on high for 4 hours or on low for 7 hours. Add potatoes when there is 30 minutes left on the cycle.
Instructions
Sprinkle the meat with spice mixture
Sear the meat over medium high heat on the stove and set aside.
Then in the same pan, sauté the onions until they are browned bits. Scape the bottom of the pan with a spoon to keep from scorching.
Add beef broth and remaining ingredients, with the exception of the potatoes and cilantro. Let simmer on low heat for about 1 1/2 hours.
Add potatoes to pan and simmer another 30 minutes.
Top with Cilantro and enjoy! Serve with a salad or crusty bread.
- Consider doubling this recipe and freeze half of the stew for another evening.
- Use bottled minced garlic (or the kind in the tube) to save the time of mincing. I use it a lot in my recipes and love the flavor.
- Rump Roast, Eye Round Roast, Top Round, Beef Chuck Roast and Round Tip Roast can all be used for this recipe.
More Soup and Stew Recipes
Beef Stew with Potatoes
Equipment
- Large Pot with lid, or dutch oven
- Tongs
- ladle for serving
- slotted spoon
Ingredients
- 1 tablespoon olive oil
- 2 pound beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 clove garlic
- 1/2 large onion, chopped
- 4 cups beef broth
- 7-8 small red potatoes, washed and cubed
- 1 14.5 oz can tomatoes
- 1 tablespoon Chili in Adobo sauce
- 3 tablespoons chopped cilantro
- 1/2 teaspoon red pepper flakes
Instructions
Cut beef roast into cubes – about 1” each.
- Blend Salt, Pepper, and Cumin and sprinkle over meat.
- In stove pot, heat 1 olive oil over medium-high heat
- Add cubed beef and sear pieces on sides, about 6-8 minutes over medium heat.
- Remove beef and set aside.
- Add onion and saute a few minutes until clear. Scape the bottom of the pot with a spoon to keep from overcooking.
- Add beef broth, canned tomatoes, green peppers, and adobo sauce to the pot and bring to a boil.
- Reduce heat to medium-low and add beef.
- Cover and cook about 35 minutes.
- Add cubed potatoes and cook another 20 minutes.
- Add cilantro and serve.
Notes
- Consider doubling this recipe and freeze half of the stew for another evening.
- Store leftovers in an airtight container in the refrigerator.
- Rump Roast, Eye Round Roast, Top Round, Beef Chuck Roast and Round Tip Roast can all be used for this recipe.
Nutrition
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Cassidy made beef stew ONCE. And we all rejoiced. I think it’s time to do it again. And this recipe makes me think of cold weather and nice meals together.
That Spiced Beef Stew looks so good!