Prep 15 mins
Cook 3 hrs
Hadn't made this stew in a while, but when I came across the recipe, I remembered that it was delicious and very easy to make.
- 4 tablespoons flour
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 lbs stewing beef
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 green pepper, diced
- 4 garlic cloves, chopped
- 1⁄4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves (optional)
- beef broth
- 2 cups chopped potatoes
- 2 cups chopped carrots
- Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
- In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
- Add tomatoes, chili powder, cumin, cinnamon, and cloves.
- Cover and simmer 2 hours, stirring occasionally.
- If mixture is too thick or if more liquid is needed, add beef broth.
- Add potatoes and carrots and cook until veggies are done, about 45 minutes.
Now, this here is real beef stew. Take it from a Texican who's eaten C-Rats; stuff you polite folks don't talk about, and things you wouldn't even try to pronounce...<br/><br/>Gooid stew is universal, and this is the method to get to it. You don't gotta use all the stuff, but the basic method is still the only way to get to acceptable "beef stew."
I halved this for dinner for the three of us. It was really rich, tender and good, although my son complained it was a bit hot for his tastes. I reduced the cinnamon to about 1/2 a teaspoon and the cloves to a pinch as I am not fond of too much of either of them. I used about 1 cup of beef broth, and tossed in 1 cup of peas about 15 minutes before the stew was done to make a real one dish meal.