Red-Eye Stew
A hearty, flavorful stew with tender beef, potatoes, and rich tomato-chili sauce, perfect for comforting family dinners and those who enjoy bold, savory flavors.
Ingredients
Instructions
- Put cooking oil in a skillet and heat until hot.
- Salt and pepper the stew meat, then sear it until browned.
- Add chopped onion and minced garlic to the skillet and sear for a few minutes.
- Add the tomato sauce and chili powder to the skillet.
- Add water to the skillet until it is about 1 inch from the top, then put a lid on and cook for about 2 hours on medium heat.
- After 2 hours, add the potatoes cut into small pieces.
- Put the lid back on and cook for an additional 30 minutes or until the potatoes are done.
Tips & Substitutions
For a richer flavor, consider marinating the stew meat overnight in your choice of spices or acidic ingredients like vinegar or lemon juice. If you don't have chili powder, you can substitute with paprika and cumin. If you want a thicker stew, add a cornstarch slurry towards the end of cooking. Make sure to adjust salt and pepper after adding the tomato sauce.
Serving Suggestions
Serve your Red-Eye Stew with crusty bread for dipping or over a bed of fluffy rice for a hearty meal. It pairs beautifully with Celia'S Cole Slaw to add a refreshing crunch. This dish is also wonderful with a side of roasted vegetables or a simple green salad to balance the flavors.
Storage & Reheating
Leftover Red-Eye Stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water if it thickens too much, or microwave in short intervals until heated through. Freezing is also an option; just ensure to cool it completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Red-Eye Stew contains roughly 2539 calories, with 14g protein, 106g carbohydrates, and 234g fat. It is an excellent source of potassium (50% of the Daily Value), dietary fiber (49% of the Daily Value), and vitamin C (34% of the Daily Value). Note that it is relatively high in sodium, at 696mg per serving (30% 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?
Absolutely! While the recipe calls for stew meat, you can use cuts like chuck roast or even pork shoulder. Just adjust the cooking time as necessary, ensuring the meat becomes tender. For a lighter option, try using chicken pieces, but reduce the cooking time accordingly.
How can I make this stew spicier?
If you enjoy heat, consider adding diced jalapeños or a dash of cayenne pepper to the skillet when you add the onion and garlic. You can also top the finished stew with hot sauce or serve it alongside spicy condiments for those who want an extra kick.
Can this recipe be made in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the meat and sauté the onions and garlic in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, adding potatoes in the last hour to prevent them from becoming too soft.
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).