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Spicy Beef Stew
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5 from 37 votes

Beef Stew with Potatoes

This spicy Beef Stew with Potatoes is a perfect one pot meal with a zesty twist on the classic beef stew.
Prep Time15 minutes
Cook Time55 minutes
Course: Dinner, stew
Cuisine: American
Servings: 6
Calories: 307kcal

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
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 clove garlic
  • ½ 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
  • ½ 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

Calories: 307kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1109mg | Potassium: 602mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 4mg