Packs a Wallop Beef Stew!

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!

• Ready In: 55 mins
• Yields: 6 cups, almost

Ingredients

• Seasoning Mix

• 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

• Stew

• 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

1. Combine the seasoning mix ingredients in a small bowl.
2. Melt the butter in a heavy 5-quart pot over high heat.
3. When it begins to sizzle, add the meat and brown it on all sides.
4. Remove the meat from the pot and set it aside.
5. Add half of the potato, half of the carrots, and half of the bell peppers to the pot.
6. Cover and cook, stirring occasionally, until the potato is tender, about 10 to 12 minutes.
7. Stir in the seasoning mix and 1 cup of the stock and scrape the pot bottom thoroughly.
8. Transfer to a blender, puree, and return to the pot.
9. Return the meat and accumulated juices to the pot and bring the mixture to a boil.
10. 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.
11. Bring to a boil and reduce the heat to low, then cover and simmer until the vegetables are tender, about 25 minutes.
12. Remove from the heat and serve.