This stew is spicy! If you need to reduce the amount of pepper in the seasoning mix, that's okay, or you can serve each portion with a dollop of sour cream, at room temperature, as a cooling topping. Delicious! The British made lots of beef stews, and then Chef Paul Prudhomme added some extra spice!
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cups, a ...
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- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon dried oregano leaves
- 3/4 teaspoon caraway seed
- 3/4 teaspoon cayenne
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1Combine the seasoning mix ingredients in a small bowl.
- 2Melt the butter in a heavy 5-quart pot over high heat.
- 3When it begins to sizzle, add the meat and brown it on all sides.
- 4Remove the meat from the pot and set it aside.
- 5Add half of the potato, half of the carrots, and half of the bell peppers to the pot.
- 6Cover and cook, stirring occasionally, until the potato is tender, about 10 to 12 minutes.
- 7Stir in the seasoning mix and 1 cup of the stock and scrape the pot bottom thoroughly.
- 8Transfer to a blender, puree, and return to the pot.
- 9Return the meat and accumulated juices to the pot and bring the mixture to a boil.
- 10Cook, stirring occasionally, until the mixture just begins to stick, then stir in the remaining vegetables and stock and scrape the bottom of the pot.
- 11Bring to a boil and reduce the heat to low, then cover and simmer until the vegetables are tender, about 25 minutes.
- 12Remove from the heat and serve.
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Nutritional Facts for Packs a Wallop Beef Stew!
Serving Size: 1 (1891 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 407.2
- Calories from Fat 242
- Total Fat 26.9 g
- Saturated Fat 11.6 g
- Cholesterol 88.4 mg
- Sodium 1126.0 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 3.8 g
- Sugars 2.7 g
- Protein 24.2 g