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.
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
- 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
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