HOT AND SPICY HABANERO BEEF STEW

Hot and Spicy Habanero Beef Stew image

This very spicy beef stew full of vegetables, spices, and habanero peppers is slow-cooked to perfection and will warm anyone up on long, cold winter days, but is fantastic all year long.

Provided by Rafal

Categories 100+ Everyday Cooking Recipes

Time 4h30m

Yield 8

Number Of Ingredients 15

Ingredients

½ cup all-purpose flour
3 tablespoons paprika
2 teaspoons cayenne pepper, divided
1 pound beef chuck, cut into cubes
2 tablespoons vegetable oil
1 onion, chopped
4 cups vegetable broth
4 potatoes, cut into cubes
1 (10 ounce) can diced tomatoes with green chile peppers
2 carrots, diced
1 tomato - peeled, seeded, and chopped
1 habanero pepper, seeded and chopped
1 habanero pepper, halved and seeded
1 tablespoon ground black pepper
½ teaspoon caraway seeds

Steps:

Combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. Add beef and shake to coat beef in flour mixture. Remove beef from bag and shake to remove any excess flour mixture.
Heat oil in a skillet over medium-high heat. Cook beef in hot oil until browned on all sides, 5 to 7 minutes. Remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
Saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
Stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
Cook on Low for 4 hours. Remove and discard the habanero pepper halves before serving.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5.7 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 406.5 mg, Sugar 4.5 g