Spicy Pepper-Packed Beef Stew

Packs a Wallop Beef Stew Recipe

Description:

This stew is a flavor explosion! Packed with bold spices, it’s a culinary adventure for your taste buds. If you prefer less heat, feel free to adjust the pepper level or balance it out with a dollop of cool sour cream when serving. Inspired by British beef stews, this recipe takes it up a notch with Chef Paul Prudhomme’s signature spicy touch!

Ingredients:

• 2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon onion powder
• 1 teaspoon dried oregano leaves
• 3/4 teaspoon caraway seeds
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 2 tablespoons unsalted butter
• 1 1/2 pounds boneless beef chuck roast, cut into cubes
• 1 potato, diced
• 1 carrot, sliced
• 1 green bell pepper, diced

Nutrition Facts (per serving):

• Calories: 407.2
• Fat: 27g
• Saturated Fat: 11.6g
• Cholesterol: 88.4mg
• Sodium: 1126.1mg
• Carbohydrates: 17.1g
• Fiber: 3.9g
• Sugar: 2.7g
• Protein: 24.3g

Instructions:

1. Prepare Seasoning Mix:

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   • In a small bowl, combine paprika, salt, garlic powder, dry mustard, onion powder, dried oregano leaves, caraway seeds, cayenne pepper, ground cumin, black pepper, and white pepper. Set aside.

2. Brown the Meat:

   • In a heavy 5-quart pot over high heat, melt the butter.
   • Once the butter begins to sizzle, add the cubed beef chuck roast and brown it on all sides.
   • Remove the browned meat from the pot and set it aside.

3. Cook Vegetables:

   • Add half of the diced potato, half of the sliced carrots, and half of the diced bell peppers to the pot.
   • Cover and cook, stirring occasionally, until the potato is tender, about 10 to 12 minutes.

4. Add Seasoning Mix:

   • Stir in the prepared seasoning mix and 1 cup of stock, scraping the bottom of the pot thoroughly.

5. Puree and Return:

   • Transfer the cooked vegetables and seasoning mixture to a blender and puree until smooth.
   • Return the pureed mixture to the pot.

6. Combine with Meat:

   • Return the browned meat and any accumulated juices to the pot.
   • Bring the mixture to a boil, then reduce the heat to low.

7. Simmer:

   • Cover and simmer the stew until it just begins to stick, stirring occasionally.
   • Add the remaining diced potato, sliced carrots, diced bell pepper, and remaining stock.
   • Bring the stew to a boil, then reduce the heat to low again.

8. Final Cooking:

   • Cover and simmer until all the vegetables are tender, about 25 minutes.

9. Serve:

   • Once done, remove the stew from the heat and serve hot.

Enjoy this hearty and spicy Packs a Wallop Beef Stew with your favorite bread or rice for a satisfying meal that’s sure to warm you up on chilly evenings! 🍲🔥