Spicy Beef Vegetable Stew

Method

1. 1. Brown the Beef:
      • In a large pot, heat vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove the beef from the pot and set it aside.
   2. Sauté Aromatics:
      • In the same pot, add chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
   3. Add Vegetables:
      • Add sliced carrots, diced potatoes, red bell pepper, and green bell pepper to the pot. Stir and cook for a few minutes until the vegetables start to soften.
   4. Create the Stew Base:
      • Add canned diced tomatoes, beef broth, and tomato paste to the pot. Stir well to combine.
   5. Season the Stew:
      • Add chili powder, paprika, cumin, salt, and pepper. Adjust the spices according to your desired level of spiciness. Stir to evenly distribute the spices.
   6. Simmer the Stew:
      • Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the flavors have melded together.
   7. Serve:
      • Ladle the spicy beef vegetable stew into bowls. Garnish with fresh chopped parsley and, if you prefer extra heat, some fresh chili slices.

   Pro Tips

   • Beef Selection: Choose cuts like chuck or brisket for tenderness when slow-cooking; they absorb flavors beautifully.
   • Spice Control: Adjust chili powder and fresh chili slices according to your spice tolerance for the perfect balance of heat.
   • Flavor Infusion: For deeper flavor, marinate the beef in spices and a touch of soy sauce for an hour before cooking.
   • Stew Thickness: If you prefer a thicker stew, mix a tablespoon of cornstarch with water and stir it in during the last 10 minutes of cooking.

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