Hot And Hearty Stew
A hearty beef stew packed with tender meat, potatoes, and carrots, seasoned with chili and red pepper for a warming, flavorful meal perfect for family dinners.
Ingredients
Instructions
- Coat beef cubes in a mixture of flour, chili powder, salt, and pepper.
- Brown the coated beef in hot shortening or lard in a large Dutch oven.
- Add sliced onions and minced garlic; cook until soft.
- Stir in canned tomatoes and crushed red pepper; cover and simmer for 2 hours.
- Add cubed potatoes and chopped carrots; cook until vegetables are tender, about 45 minutes.
Tips & Substitutions
For added depth of flavor, consider marinating the beef cubes in the flour and spices for a couple of hours before browning. If you want a bit more heat, you can increase the amount of chili powder or crushed red pepper. For a healthier twist, replace some of the potatoes with sweet potatoes or add in other vegetables like bell peppers. This stew's robust flavors make it a great companion for crusty bread, similar to Joe'S Jambalaya.
Serving Suggestions
Serve the hot and hearty stew with a sprinkle of fresh parsley or a dollop of sour cream for a creamy contrast. It pairs wonderfully with a side of crusty bread or a simple green salad. You can also enjoy it alongside rice for a filling meal, similar to the hearty comfort found in American recipes.
Storage & Reheating
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of broth or water if it has thickened too much. Alternatively, you can reheat it in the microwave, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot And Hearty Stew contains roughly 1114 calories, with 22g protein, 187g carbohydrates, and 34g fat. It is an excellent source of vitamin A (238% of the Daily Value), dietary fiber (96% of the Daily Value), and potassium (93% of the Daily Value). Note that it is relatively high in sodium, at 1223mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stew?
Yes, you can substitute beef with lamb or even chicken, depending on your preference. Just adjust the cooking time accordingly, as chicken will cook faster than beef. For vegetarian options, consider using a mix of hearty vegetables and legumes.
How can I thicken the stew if it's too watery?
If your stew turns out too watery, you can thicken it by making a slurry with cornstarch and water, then stirring it in and cooking for a few more minutes. Alternatively, simmer the stew uncovered to reduce the liquid slightly.
Can I make this stew in a slow cooker?
Absolutely! To make this stew in a slow cooker, brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the potatoes and carrots halfway through the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).