Pepper Pot Beef Stew is a warm and hearty dish, packed with tender beef, colorful peppers, and flavorful spices. It’s a comforting meal that’s perfect for chilly days.
This stew reminds me of cozy nights with family. It’s so easy to make—just toss everything in a pot and let it simmer. Serve with some crusty bread for a delicious dinner!
Key Ingredients & Substitutions
Beef Chuck: This cut of meat is ideal for stews because it becomes tender when slow-cooked. If you’re looking for a leaner option, consider using beef brisket or round, but keep in mind they may be slightly less tender.
Vegetable Oil: I use vegetable oil for browning the beef, but you could also use olive oil or another oil of your choice. If you want added flavor, using beef tallow can make the dish richer.
Onion and Garlic: Onions add sweetness, while garlic gives depth. If you’re out of fresh garlic, garlic powder works in a pinch, though fresh is always best for flavor.
Beef Broth: Store-bought beef broth is convenient, but homemade broth is richer. If you’re vegetarian or want a lighter option, vegetable broth can work as well, though it will change the flavor.
Hot Black Pepper: For a spicier kick, you can swap it for cayenne pepper or crushed red pepper flakes. If you prefer no heat, just use regular black pepper.
How Do You Create Tender, Flavorful Beef in Your Stew?
The key to tender beef is the browning process. Brown the beef cubes in batches so they sear nicely, locking in juices. Here’s how to do it right:
- Make sure your beef cubes are dry; pat them with paper towels. Moist beef will steam instead of sear.
- Heat your oil until it shimmers before adding the beef. This helps achieve a good crust.
- Don’t overcrowd the pot; otherwise, the beef will cook unevenly. Brown in small batches if necessary.
- Let the beef sit undisturbed for a few minutes before checking it, to ensure a good sear.
Once browned, return the beef to the pot with the liquid to simmer low and slow. This patience is vital for tender, flavorful meat!
How to Make Delicious Pepper Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 3 lbs beef chuck, cut into 2-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup beef stock or water
- 2 tbsp tomato paste
- 3 large carrots, peeled and cut into large pieces
- 12 small baby potatoes, halved if large
- 1 tbsp Worcestershire sauce
- 2 tsp hot black pepper (freshly ground for a strong peppery kick)
- 1 tsp smoked paprika
- 2 tsp dried thyme
- 2 bay leaves
- Salt to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This Pepper Pot Beef Stew will take about 3 hours in total: 15 minutes to prep the ingredients and 2.5 hours for cooking. It’s a relaxed cooking experience where the flavors meld together beautifully while the stew simmers on the stove.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels; this helps them brown well. Season the cubes generously with salt for extra flavor.
2. Brown the Meat:
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot, which helps them sear instead of steam. Brown them for about 4-5 minutes on each side until they have a nice, deep color. Set the browned beef aside in a bowl.
3. Sauté the Aromatics:
In the same pot, add the chopped onion and cook until it becomes soft, around 4 minutes. Then, stir in the minced garlic and cook for an additional minute until you can smell the wonderful aroma!
4. Add Flavorful Ingredients:
Next, mix in the tomato paste, smoked paprika, dried thyme, and hot black pepper. Stir everything together and let it cook for about a minute to enhance the flavors.
5. Combine and Simmer:
Now, return the browned beef to the pot and pour in the Worcestershire sauce, beef broth, and stock (or water). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours until the beef becomes tender.
6. Add Vegetables:
After the beef is tender, add the chopped carrots and halved baby potatoes to the stew. Cover again and let it simmer for another 30 to 45 minutes, until the vegetables are cooked through and everything is fork-tender.
7. Final Touches:
Remove the bay leaves from the pot and taste the stew. Adjust seasoning with more salt and pepper if needed. The flavors should be rich and warming!
8. Serve and Garnish:
When ready, ladle the hearty stew into bowls and garnish with freshly chopped parsley on top. This stew pairs perfectly with crusty bread or over rice for a satisfying meal!
Enjoy your comforting and delicious Pepper Pot Beef Stew!
Can I Use a Different Cut of Meat?
Yes, you can! While beef chuck is preferred for its flavor and tenderness when slow-cooked, you can substitute it with beef brisket or round. Just be aware that these may need a slightly different cooking time.
How Can I Make This Stew Spicier?
If you prefer a spicier kick, you can add more freshly ground black pepper or include a dash of cayenne pepper. You can also toss in some chopped jalapeños or your favorite hot sauce during cooking for extra heat.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender and the flavors meld beautifully.
How to Store Leftovers
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally for even heating. It also freezes well for up to 3 months!
