Packs A Wallop Beef Stew Food

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PACKS A WALLOP BEEF STEW!



Packs a Wallop Beef Stew! image

This stew is spicy! If you need to reduce the amount of pepper in the seasoning mix, that's okay, or you can serve each portion with a dollop of sour cream, at room temperature, as a cooling topping. Delicious! The British made lots of beef stews, and then Chef Paul Prudhomme added some extra spice!

Provided by Sharon123

Categories     Stew

Time 55m

Yield 6 cups, almost

Number Of Ingredients 17

2 tablespoons paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon dried oregano leaves
3/4 teaspoon caraway seed
3/4 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons unsalted butter
1 1/2 lbs boneless beef chuck roast, cut into 1/2 inch cubes
1 large potato, peeled and medium diced
2 large carrots, peeled and medium diced
1 cup chopped green bell pepper
2 cups beef stock

Steps:

  • Combine the seasoning mix ingredients in a small bowl.
  • Melt the butter in a heavy 5-quart pot over high heat.
  • When it begins to sizzle, add the meat and brown it on all sides.
  • Remove the meat from the pot and set it aside.
  • Add half of the potato, half of the carrots, and half of the bell peppers to the pot.
  • Cover and cook, stirring occasionally, until the potato is tender, about 10 to 12 minutes.
  • Stir in the seasoning mix and 1 cup of the stock and scrape the pot bottom thoroughly.
  • Transfer to a blender, puree, and return to the pot.
  • Return the meat and accumulated juices to the pot and bring the mixture to a boil.
  • Cook, stirring occasionally, until the mixture just begins to stick, then stir in the remaining vegetables and stock and scrape the bottom of the pot.
  • Bring to a boil and reduce the heat to low, then cover and simmer until the vegetables are tender, about 25 minutes.
  • Remove from the heat and serve.

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