Hot and Spicy Habanero Beef Stew

Hot and Spicy Habanero Beef Stew

Rafal

"This very spicy beef stew full of vegetables, spices, and habanero peppers is slow-cooked to perfection and will warm anyone up on long, cold winter days, but is fantastic all year long."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

4 h 30 m servings 270 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. Add beef and shake to coat beef in flour mixture. Remove beef from bag and shake to remove any excess flour mixture.
  2. Heat oil in a skillet over medium-high heat. Cook beef in hot oil until browned on all sides, 5 to 7 minutes. Remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
  3. Saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
  4. Stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
  5. Cook on Low for 4 hours. Remove and discard the habanero pepper halves before serving.

Footnotes

  • Cook's Notes:
  • Use jalapeno instead of habanero to reduce heat.
  • Adding fresh tomato and tomatoes with chiles is optional but it makes the stew more hearty.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

Read all reviews 0

Other stories that may interest you