Recipe by Sharon123
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!
Top Review by PanNan
This unique recipe was a big hit with my family! It's very spicy, but we love it that way. Blending the starchy veggies and broth to make the gravy was a wonderful touch. The spices gave it that nice dark tan color without any tomato sauce in the recipe. I'm used to cooking beef stew for a long time to tenderize the chuck and blend the flavors, so I was surprised how tender the small pieces of beef were, and how flavorful the stew was in such a short time. I used my butcher's recommendation for a "chuck tender" that I had never tried before. It was very lean and delicious. Thanks so much for sharing this "keeper".
- 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
- 2 tablespoons unsalted butter
- 1 1⁄2 lbs boneless beef chuck roast, cut into 1/2 inch cubes
- 1 large potato, peeled and medium diced
- 2 large carrots, peeled and medium diced
- 1 cup chopped green bell pepper
- 2 cups beef stock
Directions See How It's Made
- Combine the seasoning mix ingredients in a small bowl.
- Melt the butter in a heavy 5-quart pot over high heat.
- When it begins to sizzle, add the meat and brown it on all sides.
- Remove the meat from the pot and set it aside.
- Add half of the potato, half of the carrots, and half of the bell peppers to the pot.
- Cover and cook, stirring occasionally, until the potato is tender, about 10 to 12 minutes.
- Stir in the seasoning mix and 1 cup of the stock and scrape the pot bottom thoroughly.
- Transfer to a blender, puree, and return to the pot.
- Return the meat and accumulated juices to the pot and bring the mixture to a boil.
- Cook, stirring occasionally, until the mixture just begins to stick, then stir in the remaining vegetables and stock and scrape the bottom of the pot.
- Bring to a boil and reduce the heat to low, then cover and simmer until the vegetables are tender, about 25 minutes.
- Remove from the heat and serve.