Spicy Stew
Submitted by preflite
Cajun-spiced beef stew with cayenne, cumin, and hot sauce simmered low with potatoes, carrots, and celery. Stick-to-your-ribs comfort with a fiery kick.
YIELD
6 servingsPREP
20 minCOOK
90 minREADY
110 minThis is beef stew that fights back.
Cubes of stewing beef get dredged in a spiced flour blend of cayenne, cumin, black pepper, and garlic powder, then browned until crusty. Onions and thyme build the base, beef broth and hot sauce bring the liquid heat, and potatoes, carrots, and celery simmer in that rich, peppery gravy until everything is fall-apart tender.
An hour and a half of low, slow simmering and you’ve got a pot of stew that warms you from the inside out. This one’s got Cajun soul.
Pro Tips
- Don’t crowd the pan when browning the beef. Work in batches so you get a proper sear instead of steamed, gray meat.
- The flour coating on the beef thickens the broth as it simmers, so there’s no need for a separate roux or cornstarch slurry.
- Adjust the cayenne and hot sauce to your heat tolerance. Start conservative and taste after an hour of simmering.
Ingredients
Directions
Combine flour, black pepper, cayenne pepper, garlic powder, and cumin in a plastic bag.
Add meat cubes a few at a time, shaking to coat.
Heat oil in a large saucepan.
Add meat and brown.
Add onion and thyme.
Cook until onion is tender.
Add beef broth and hot sauce and bring to a boil.
Reduce heat and add potatoes, celery, and carrots.
Cover and simmer for 1½ hours.
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