Spicy Beef Stew

    Spicy Beef Stew

    (161)
    5saves
    2hours50min


    51 people made this

    This beef stew gets its spicyness from the tinned or jarred green chillies, if you can't find any then you can use fresh. Serve with bread and more beer.

    Ingredients
    Serves: 8 

    • 1/4 cup vegetable oil
    • 1 1/2 kg beef chuck roast, cut into 2cm cubes
    • 2 onions, diced
    • 2 cloves garlic, crushed
    • 1 (800g) tin roma tomatoes with juice
    • 250g diced tinned or jarred green chillies, drained
    • 325ml beer
    • 1 cup (250ml) beef stock
    • 2 teaspoons dried oregano, crushed
    • 1 1/2 teaspoons ground cumin
    • 2 tablespoons Worcestershire sauce
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper, to taste

    Directions
    Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

    1. In a saucepan heat oil over medium heat until hot but not smoking. Pat the meat dry with paper towels and brown in batches transferring the meat with a slotted spoon to a bowl as they are done.
    2. In the fat remaining in the saucepan cook the onions until softened; about 5 minutes. Stir in the garlic and cook for 1 more minute.
    3. Return meat to the saucepan with any juices in the bowl then add the tomatoes with juice, chillies, beer, beef stock, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.
    4. Bring to a boil and reduce heat. Simmer partially covered for 2 1/2 hours or until meat is tender.
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    Reviews and Ratings
    Global Ratings:
    (161)

    Reviews in English (160)

    KathyD123
    1

    This stew is absolutely delicious. I loved every bite.  -  03 Jun 2015

    by
    48

    I was concerned when making this stew if it would seem like it was missing something since there are so few ingredients. My husband and I both LOVED this stew. It was very flavorful & filling and didn't need anything else other than crusty bread to soak up the stew. I didn't use a beer but added extra beef stock instead. I also floured the meat before cooking - it seemed to thicken up the stew. I cooked it for 3 hours & the meat was tender & perfect. Great recipe.  -  13 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    37

    Yum,Yum,Yum! This is soooo good! I made a few changes. I browned the meat, onions, and garlic and put it in the crockpot instead of cooking them on the stove. I feel that it could of used a bit more beer, so next time I'll use a whole bottle for 3 servings instead of half a bottle.  -  27 Aug 2007  (Review from Allrecipes USA and Canada)

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