spicy steak stew

  this is a recipe i have been making for ten years- i did my best to make a recipe from what i do!

Spicy Steak Stew

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 2.5 - 3 hours **NIGHT or 2 days before is BEST

NEED:

• 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes

• 1-2 tablespoons olive oil or vegetable oil

• Salt and black pepper to taste

• 1 large onion, chopped (can omit, or replace with onion oil OR chopped peppers)

• 3-4 cloves garlic, minced (can omit, or replace with garlic olive oil)

• 1-2 teaspoons crushed red pepper flakes (adjust to your heat preference)

• 1 teaspoon dried oregano or Italian seasoning

• ½ cup red wine (dry- merlot or Cabernet Sauvignon)- OPTIONAL

• I like to use a four pack of red wine so I can open one to cook with!

• 1 (14.5 oz) can diced canned tomatoes (undrained)

• 4 cups beef broth (or beef stock)

• 2-3 tablespoons Worcestershire sauce

• 1 bay leaf

• 1 tablespoon tomato paste (optional, for deeper flavor)

• 4-5 large carrots, peeled and cut into 1-inch chunks

• 2-3 medium potatoes (such as Russet or Yukon Gold), peeled and cut into 1-inch chunks (optional, but traditional)

• 2 T cornstarch (if needed)

DO:

1. Prepare the Beef: Pat the beef cubes dry and season well with salt and pepper. 

2. Brown the Beef: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to crowd the pot. Browning is key for flavor. Remove the browned beef and set it aside.

3. If you are not using Onion and/or garlic, skip this step!

• Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and the crushed red pepper flakes, and cook for 1 minute until fragrant. Stir in the oregano/Italian seasoning and tomato paste

4. Deglaze and Add Liquids: Stir in tomato paste, crushed red pepper flakes and oregano/italian seasoning (If you did not already do this in step 3). Then Pour in wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot (this is called deglazing and adds flavor). If you are not using wine, use a little bit of the beef broth.

5. Simmer: Return the beef to the pot. Add the beef broth, the diced canned tomatoes (with their juice), the Worcestershire sauce, and the bay leaf. Bring the mixture to a boil.

6. Slow Cook: Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the beef is starting to get tender.

7. Add Vegetables: Stir in the carrots (and potatoes/celery, if using). Cover and continue to simmer for another 45 minutes to 1 hour, or until the carrots and potatoes are fork-tender and the beef is very tender.

8. Final Adjustments: Remove the bay leaf. Taste the stew and adjust the seasoning with salt, pepper, or a splash more Worcestershire sauce if needed. If you like it spicier, you can add a little cayenne pepper or a dash of your favorite hot sauce.

9. If the stew is not quite as thick as you like, mix 2 T cornstarch with 2 T water (to make a slurry)- stir ½ of it into the hot, simmering stew. Give it a few minutes, if not thick enough, stir in the rest. 

10. Serve: Ladle the spicy steak stew into bowls and serve hot!

Tip for Spiciness: Start with 1 teaspoon of crushed red pepper flakes, and you can always add more during the final seasoning step if you want it hotter.