THE RECIPE JOURNAL · Main Course
Beef Stew with a Kick of Habanero
This hearty beef stew is perfect for warming you up on chilly days, with tender meat and rich flavors. A touch of habanero adds just the right amount of spicy heat to keep things exciting.
FROM THE KITCHEN • Beef Stew with a Kick of Habanero
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the flour, paprika, and a teaspoon of cayenne pepper in a large zip-top bag. Toss the beef pieces in the bag and shake it well so they’re nicely coated. Take the beef out and give it a little shake to get rid of any extra flour.
02
Step 2
Heat some oil in a skillet over medium-high heat. Brown the beef on all sides, which should take about 5 to 7 minutes. Once browned, transfer the beef to your slow cooker, but keep the oil and drippings in the skillet.
03
Step 3
In the same skillet, sauté the onion in those drippings until it’s soft and translucent, about 5 to 7 minutes. Then, add the onions to the slow cooker with the beef.
04
Step 4
Pour in the vegetable broth, potatoes, diced tomatoes with green chiles, carrots, another tomato, the chopped habanero, whole habanero halves, black pepper, and caraway seeds. Give everything a good stir to combine.
05
Step 5
Set the slow cooker on low and let it cook for about 4 hours. When it’s done, fish out the whole habanero halves and discard them before serving.
Why you’ll love it
This dish combines tender beef with a spicy twist that wakes up your taste buds. It’s hearty, comforting, and perfect for cooler days. The habanero adds just the right amount of heat without overpowering the rich flavors.
How to serve
Serve with warm crusty bread or over creamy mashed potatoes to soak up the flavorful sauce. A side of steamed vegetables or a simple green salad balances the heat and richness nicely.
Storage & leftovers
Store leftovers in an airtight container and refrigerate for up to 3 days. The flavors improve after resting, so reheating gently on the stove is best. For longer storage, freeze in portions for up to 3 months.
