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Fiery Habanero Beef Stew
Fiery Habanero Beef Stew
Main CourseReader rated

Fiery Habanero Beef Stew

★★★★★ 4.8 (17 reviews)

This hearty stew packs a bold punch with tender beef simmered in a spicy habanero-infused broth. Perfect for warming up chilly evenings, it’s a flavorful dish that’s sure to satisfy your craving for heat and comfort.

◷4 hr 30 minTotal Time
♜4Servings
▥HardDifficulty
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Ingredients

4servings

Instructions

1

Coat Beef with Spices

In a large resealable bag, mix together the flour, paprika, and a teaspoon of cayenne pepper. Add the beef, seal the bag, and give it a good shake so the meat gets nicely coated. Take the beef out and shake off any extra flour.

2

Brown the Beef

Heat some oil in a skillet over medium-high heat. Brown the beef on all sides, which should take about 5 to 7 minutes. Once browned, transfer the beef to your slow cooker using a slotted spoon, but keep the oil and drippings in the skillet.

3

Saut Onions Until Soft

Next, sauté the onion in the skillet with the drippings until it becomes soft and translucent, about 5 to 7 minutes. Add the cooked onion to the slow cooker with the beef.

4

Add Broth and Veggies

Pour in the vegetable broth, then add the potatoes, diced tomatoes with green chiles, carrots, chopped tomato, chopped habanero pepper, whole habanero halves, black pepper, and caraway seeds. Give everything a good stir to combine.

5

Slow Cook and Remove Peppers

Set your slow cooker to low and let it cook for about 4 hours. Before serving, fish out and discard the whole habanero halves to keep the heat balanced. Enjoy!

Why You’ll Love This Recipe

This stew is packed with bold flavors and a spicy kick that warms you from the inside out. It’s perfect for those who enjoy a little heat in their meals without overpowering the rich, tender beef and hearty vegetables.

Serving Suggestions

Serve this spicy stew over steamed rice or creamy mashed potatoes to balance the heat. A side of crusty bread also works well for soaking up the flavorful sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. This stew also freezes well—just cool completely before freezing and thaw overnight in the fridge before reheating.

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