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Kitchen Tips
- Brown the beef well before simmering to develop deeper flavor.
- Let the stew cook low and slow to ensure the meat becomes tender.
- Adjust the spice level by adding more or less chili according to your taste.
Ingredients 0/12
Why This Recipe Is So Popular
This stew is packed with bold flavors and a satisfying heat that warms you from the inside out. The tender beef and rich spices make it a perfect comfort meal for chilly days or whenever you crave something hearty and spicy.
Step 1
In a shallow dish, combine the flour, garlic salt, and black pepper. Coat the beef cubes evenly by pressing them into the flour mixture. Heat some olive oil in a skillet over medium heat, then brown the beef in batches, cooking and stirring for about 5 minutes each until nicely browned. Transfer the browned beef to a bowl as you go.
Step 2
Pour water into your slow cooker and stir in the beef stew seasoning until it’s fully dissolved. Add the browned beef, potatoes, chopped onion, diced tomatoes with green chiles, and a splash of hot pepper sauce. Give everything a good stir.
Step 3
Set the slow cooker to high and let it cook for about 3 ½ to 4 ½ hours. When there’s about half an hour left, toss in the frozen corn and let it heat through before serving.
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Serving Options
Serve this stew over steamed rice or buttered noodles to soak up the spicy sauce. A side of crusty bread or a simple green salad can balance the heat and add freshness to the meal.
Storage & Reheating
Allow the stew to cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days and tastes even better the next day once the flavors have melded. You can also freeze portions for up to 3 months.
Frequently Asked Questions
Can I use a different cut of beef for this stew?
Yes, chuck roast or stew meat works best for tenderness, but other cuts can be used if cooked longer.
What can I substitute for the dry beef stew seasoning mix?
You can use a combination of beef broth powder, onion powder, garlic powder, and herbs like thyme and rosemary.
How spicy is this stew, and can I adjust the heat?
It has a mild to moderate heat from the green chiles and hot sauce; reduce or omit the hot pepper sauce to make it less spicy.
Can I cook this recipe on low instead of high in the slow cooker?
Yes, cooking on low will take about 7 to 8 hours but results in tender meat and well-blended flavors.
Is it possible to add other vegetables to this stew?
Absolutely, carrots, celery, or bell peppers can be added for extra flavor and nutrition.
Can I prepare this stew without browning the beef first?
You can skip browning, but searing the beef adds flavor and improves texture.
How thick will the stew be, and can I make it thicker?
The stew will be moderately thick; to thicken it more, cook uncovered for the last 30 minutes or add a cornstarch slurry.
Can I make this recipe in a regular pot on the stove instead of a slow cooker?
Yes, simmer on low heat for about 2 to 3 hours until the beef is tender, stirring occasionally.
