This Pepper Pot Beef Stew is warm, hearty, and packed with tender beef and colorful veggies. It’s the kind of meal that makes you feel cozy inside!
Honestly, the blend of spices really brings this dish to life! I love how it bubbles away on the stove, filling the kitchen with great smells. It’s perfect for chilly days!
Key Ingredients & Substitutions
Beef Chuck: Beef chuck is ideal for stew since it becomes fork-tender with slow cooking. If you prefer a leaner cut, you can try stew meat or brisket, though they may not be as rich in flavor.
Vegetables: Onions, carrots, and potatoes are classic choices. You can swap out carrots for parsnips or add bell peppers for a different flavor profile. Sweet potatoes also work well instead of regular potatoes.
Broth: Beef broth adds depth, but feel free to use vegetable broth for a lighter version. If you’re looking to cut down on sodium, low-sodium broth is a great alternative.
Spices: Black and cayenne pepper give heat. If you’re sensitive to spice, consider using smoked paprika instead for flavor without the heat. You can also add bay leaves for an aromatic touch.
What’s the Best Way to Brown Beef for Stew?
Getting a good brown on your beef is crucial for flavor. Here’s how to do it right:
- Use a heavy-bottomed pot or Dutch oven, which distributes heat evenly.
- Make sure your pot is hot before adding the oil. This helps to sear the meat nicely.
- Don’t overcrowd the pot; this lowers the temperature and can steam the meat. Brown in batches if needed.
- Let the beef sear without moving it for about 3-4 minutes, then flip to get all sides browned.
This process creates a rich, caramelized layer that enhances your stew’s flavor tremendously!
How to Make Pepper Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into large chunks
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 large carrots, cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 2 tsp crushed black pepper
- 1 tsp cayenne pepper (adjust to taste)
- 1 tbsp Worcestershire sauce
- 1 tsp ground allspice
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt to taste
For the Garnish:
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
How Much Time Will You Need?
This hearty Pepper Pot Beef Stew will take about 15 minutes to prep and approximately 2 to 2.5 hours to cook. The cooking time includes simmering to ensure the beef becomes nice and tender and the flavors meld together beautifully!
Step-by-Step Instructions:
1. Searing the Beef:
Start by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chunks with salt, then carefully add them to the pot. Brown the beef on all sides for about 6-8 minutes. If your pot gets too crowded, it’s okay to do this in batches—just remove the browned beef and set it aside while you cook the rest.
2. Sautéing the Aromatics:
In the same pot, add the finely chopped onions and sauté them until they become translucent, which should take about 5 minutes. Then, stir in the minced garlic and cook for an additional minute until it becomes fragrant. Your kitchen should be smelling amazing by now!
3. Toasting the Spices:
Next, add the tomato paste, crushed black pepper, cayenne pepper, ground allspice, and thyme. Cook this mixture for about 2 minutes, stirring often, to toast the spices. This step is key for enhancing their flavors!
4. Combining Ingredients:
Now it’s time to bring everything together! Return the browned beef to the pot and pour in the beef broth, water, and Worcestershire sauce. Stir everything to combine and bring the pot to a boil.
5. Simmering:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is nice and tender. Keep an eye on it, stirring occasionally to prevent sticking.
6. Adding the Veggies:
After the beef has been cooking for a while, add the chunks of carrots and potatoes to the pot. Cover the pot again and continue simmering for an additional 30-40 minutes until the vegetables are soft and fully cooked.
7. Final Touches:
Give the stew a taste and adjust the seasoning with salt and more pepper if needed. Don’t forget to take out the thyme sprigs if you used fresh thyme!
8. Serving Up:
Garnish your stew with freshly chopped parsley for a beautiful touch. Serve the Pepper Pot Beef Stew hot, alongside some crusty bread—perfect for dipping into that flavorful sauce.
Enjoy this rich, peppery, comforting stew that perfectly balances tender beef and hearty vegetables!
Can I Use Different Cuts of Beef?
Yes, you can! While beef chuck is ideal for its tenderness after slow cooking, you can also use brisket or round if you prefer. Just make sure to adjust the cooking time if you opt for a leaner cut, as those may become tough if overcooked.
Can I Make This Recipe in a Slow Cooker?
Absolutely! To make this stew in a slow cooker, follow the same steps to brown the beef and sauté the onions and garlic. Then transfer everything to the slow cooker, add the broth, water, and veggies, and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
How Long Can I Store Leftover Stew?
Leftover Pepper Pot Beef Stew can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. Just thaw it overnight in the fridge before reheating!
Can I Make It Spicier?
Definitely! If you like heat, you can increase the cayenne pepper or add a diced jalapeño when sautéing the onions. Alternatively, a dash of hot sauce can also elevate the spice level without overpowering the other flavors.
