Pepper Pot Beef Stew is a hearty dish packed with tender beef and vibrant vegetables. The rich broth has a delightful mix of spices that warm you up from the inside out!
This stew is my go-to on chilly days. Just toss everything in the pot, and let it bubble away. The aroma alone makes my kitchen feel cozy! 🥰
Key Ingredients & Substitutions
Beef Stew Meat: I recommend using chuck roast for its balance of tenderness and flavor after long cooking. If you’re looking for a leaner option, sirloin can work, but you’ll miss some of the richness.
Vegetable Oil: You can use olive oil instead for added flavor. Just keep the heat medium to avoid burning it. Some folks prefer grapeseed oil for high heat cooking.
Vegetables: Feel free to mix in other root veggies like parsnips or turnips if you want to switch things up! And if you have frozen veggies, they can be tossed in towards the last 30 minutes for convenience.
Herbs: Fresh herbs add great flavor, but if you don’t have rosemary, thyme alone works well. Dried herbs are more concentrated, so use about a third of the amount.
Crushed Red Pepper Flakes: Adjust these to your spice preference! You could also use fresh jalapeños for a different heat profile or even omit them entirely for a milder stew.
How Do You Brown Beef for Stew Properly?
Browning the beef is crucial for building flavor in your stew. Don’t rush this step! Here’s how to do it right:
- Use a heavy pot like a Dutch oven, which retains heat evenly.
- Ensure your oil is hot before adding beef; it should shimmer.
- Work in batches, giving each piece space to sear because overcrowding cools the pan.
- Let the beef brown on all sides without stirring too soon. This develops a nice crust!
Once browned, don’t forget to scrape up those flavorful bits from the bottom when you add the broth. They really enhance the taste!
How to Make Pepper Pot Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef stew meat, cut into large chunks
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 3 large carrots, cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
Herbs and Spices:
- 2-3 fresh sprigs rosemary
- 1 tsp dried thyme or 2 tsp fresh thyme
- 1-2 tsp crushed red pepper flakes (adjust for desired spice level)
- 1 tsp black pepper
- 1 tbsp Worcestershire sauce (optional)
- Salt to taste
For Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty stew takes approximately 15-20 minutes for preparation and around 2-3 hours to cook. The simmering time allows the flavors to meld beautifully, so be patient. Your kitchen will smell fantastic by the end!
Step-by-Step Instructions:
1. Searing the Beef:
Start by heating the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef chunks with salt and black pepper. Brown the beef in batches, ensuring each piece gets a nice sear on all sides. This step boosts the flavor of your stew. Once browned, remove the beef and set it aside.
2. Sautéing the Aromatics:
In the same pot, add the diced onions and cook for about 5 minutes until they are softened. Then, add the minced garlic and cook for another minute to release its fragrance.
3. Building the Base:
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly, which enhances its flavor. Pour in the beef broth while scraping any browned bits from the bottom of the pot, capturing all that delicious flavor!
4. Adding the Vegetables and Seasoning:
Return the beef to the pot. Add in the carrots, potatoes, celery, rosemary sprigs, thyme, crushed red pepper flakes, black pepper, and Worcestershire sauce if you’d like. Stir everything together.
5. Simmering the Stew:
Bring the stew to a low boil, then reduce the heat to low. Cover the pot and simmer gently for about 2-3 hours, or until the beef is tender and the veggies are cooked through. Make sure to stir occasionally to keep things from sticking.
6. Final Touches:
After simmering, carefully remove the rosemary sprigs. Taste the stew and adjust the seasoning with more salt or pepper as needed. Just before serving, garnish with chopped fresh parsley for a pop of freshness!
7. Serving Suggestions:
Serve the stew hot with crusty bread on the side to soak up that delicious, spicy broth. It’s perfect for a comforting meal on a cozy night!
Enjoy your hearty Pepper Pot Beef Stew packed with robust flavors and warmth!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While chuck roast is ideal for its tenderness after slow cooking, you can use brisket or round. Just keep in mind that leaner cuts may need a slightly shorter cooking time to prevent them from becoming tough.
What Can I Substitute for Beef Broth?
If you don’t have beef broth on hand, feel free to use chicken broth or vegetable broth for a lighter flavor. You can also make a homemade broth using water, bouillon cubes, or stock herbs for extra depth.
Can I Freeze Leftover Stew?
Yes, Pepper Pot Beef Stew freezes well! Allow it to cool completely, then transfer to an airtight container or freezer bags. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave, adding a splash of broth if it’s too thick.
How Can I Make This Stew Spicier?
If you want more heat, increase the amount of crushed red pepper flakes, or add some diced jalapeños or a splash of hot sauce. Just remember to adjust gradually, tasting along the way to get the desired spice level!
