Spicy Beef and Carrot Stew
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- Serves 4
- Cooks in 200 mins (20m prep + 180m cook)
- Difficulty: moderate
- Tastes:
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Estimated nutrition per serving
eye soup
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
- 2.Add the carrots, onion, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
- 3.Stir in the diced tomatoes, beef broth, chili powder, paprika, cumin, salt, and black pepper. Bring to a boil, then reduce the heat to low and let simmer for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
lightbulb_outline Tips
- For a milder version, use less chili powder or omit it altogether. You could also add some potatoes or other root vegetables to the stew if you like.
- Leftovers will keep in the fridge for a few days and can be reheated on the stove or in the microwave.