Spicy Beef Stew

    Spicy Beef Stew


    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.

    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

    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 (1)


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

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