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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.


Recipe Summary test

20 mins
4 hrs 10 mins
4 hrs 30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Use jalapeno instead of habanero to reduce heat.

Adding fresh tomato and tomatoes with chiles is optional but it makes the stew more hearty.

Nutrition Facts

270 calories; protein 11.5g; carbohydrates 34.2g; fat 10.4g; cholesterol 25.7mg; sodium 406.5mg. Full Nutrition