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Spicy Beef and Carrot Stew

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  • Serves 4
  • Cooks in 200 mins (20m prep + 180m cook)
  • Difficulty: moderate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

eye soup

local_grocery_store Ingredients

restaurant_menu Method

  1. 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. 2.Add the carrots, onion, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
  3. 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

  • chevron_rightFor 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.
  • chevron_rightLeftovers will keep in the fridge for a few days and can be reheated on the stove or in the microwave.