This Spicy One-Pan Beef & Veggie Stew Will Warm Your Soul ❄️ No-Fuss, All-Flavor 🍲

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still provides good flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Using water with bouillon cubes is a cost-effective way to add flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for sautéing.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables can save time and money.

Dice the small yellow onion.

Roughly chop four cloves of garlic.

Dice one bell pepper finely.

Grate one large carrot using a box grater.

Heat one tablespoon of extra virgin olive oil over medium-high heat until shimmering.

Add the ground beef and cook until browned, about 8-10 minutes, stirring occasionally.

Toss in the chopped veggies and let them cook together with the beef.

Cut the russet potatoes into about 1/2 inch pieces.

Add the potatoes to the mixture and coat them in the liquid.

Add a teaspoon of sea salt, two teaspoons each of chili powder and cumin, a teaspoon of dried oregano, and half a teaspoon of cinnamon.

Stir in two tablespoons of tomato paste and let it cook for a minute.

Pour in two cups of chicken stock and bring to a gentle simmer.

Lower the heat to medium-low and let it cook for around 20 minutes, stirring occasionally until the sauce is thick and the potatoes are tender.

Dice a handful of fresh cilantro for topping.

Slice a hot pepper, scoop out the seeds, and prepare it for topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary