Spicy Beef Stew (Stove Top)

This recipe makes a beef meat stew that is slow cooked and is the perfect winter recipe. It’s hearty and filling and will help to keep you warm in those cold months.

This winter why not tuck into this delicious slow cook beef stew with added vegetables. The beef is cooked until it is soft and tender and can be served with some rice for a hearty dinner.

This beef stew is full of flavour with some spice which comes from the scotch bonnet. Not many beef stew recipes use scotch bonnet but growing up with Jamaican grandparents meant that many dishes I ate contained some spice. Adding scotch bonnet to my stews is something I’ve always done and it never disappoints.

This recipe is straightforward, though to get the beef soft involves a long cooking time. What’s good about this is you can be getting on with things around the house while it is cooking.

Ingredients for Spicy Beef Stew

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Beef – for this beef stew recipe, use stewing beef, casserole beef or beef for braising.
• Seasonings - salt, black pepper, paprika, thyme, onion granules or garlic granules.
• Onion – use a brown onion.
• Garlic – use fresh garlic cloves.
• Chilli - use scotch bonnet. Omit if you don't want your stew spicy.
• Soy sauce – I use soy sauce to give the stew a good colour.
• Olive oil – extra virgin for cooking.
• Tomato ketchup – or tomato puree.
• Beef stock – you can use a stock cube and dissolve in hot water or use ready prepared stock.
• Carrots – use fresh carrots.

How to Make Spicy Beef Stew

1. Add the cleaned beef to a bowl then season with salt, black pepper, paprika, thyme if using dried, onion granules and garlic granules. Mix the seasonings into the meat. Add and mix in the chopped onions, chopped garlic, scotch bonnet and soy sauce. Cover the bowl then place in the fridge for a minimum of 2 hour, preferably overnight.

2. Add the olive oil to a medium size casserole pot and heat on a medium heat. Once heated add in the meat including the chopped onions, chopped garlic and scotch bonnet. Brown the meat while occasionally turning until no pink is left on the meat. 

3. Mix in the tomato ketchup then pour in the beef stock. Reduce the heat to low, cover the pot with its lid and allow the beef to cook for around 4 hours. You may need to top up the water occasionally if the water dries out too fast.  After 4 hours, add in the carrots and cook for a further 25 minutes or until the carrots are cooked. Allow to cool for 5 minutes before serving with some rice or potatoes.

Recipe Tips

• The gravy should thicken overtime. Towards the end of the cooking time, you want most of the water to have dried out and all left is the thickened gravy. 
• Remember to occasionally top up the water if it dries out before the beef is cooked.
• The meat stew is slow cooked so the longer you cook the beef the softer the beef will become. The cook time I give is a guide time. Depending on what beef you buy the time may be more or less so just cook it until you obtain your desired texture.
• Feel free to add other vegetables or potatoes to the stew. If you want to add potatoes, then add them 30 minutes before the end of the cooking time..

Nutrition

Nutrition based on 1 serving - Calories: 227kcal | Fat: 10.1g | Saturates: 2.7g | Carbs: 5.2g | Sugar: 3.8g | Fibre: 1.0g | Protein: 29.0g | Salt 0.76g

Storage

The cooked beef can be stored in the fridge for up to 3 days.

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