Anna Chwistek
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Spicy beef stew. Tender meat, a blend of toasted walnuts and sweet raisins in a slightly spicy broth. This hearty dish is rich, balanced and bursts with flavor. It’s a one-pot wonder that’s both delicious and easy to make, a taste sensation you won’t want to miss. And it’s super adaptable, too!
Imagine a mouthwatering stew with tender beef simmered in a rich sauce. This dish blends earthy walnuts, subtle sweet raisins, spicy sambal and juicy beef for an unparalleled balance of flavors. It’s comfort food at its best! The sauce itself is a treat! Fragrant spices like turmeric, cinnamon, and cumin take your taste buds on an exotic journey. Once you savor the magic of this hearty-sweet-spicy mix, you’ll wonder how you survived without it.
Raisins melt completely, so don’t expect any chunks. They will enhance the broth as they simmer and balance out the heat.
And here’s the best part: this recipe is ridiculously simple. It’s so good, it might just become a regular in your meal lineup!
When serving, ladle the stew over basmati rice and pair it with some veggies on the side for a complete and delightful meal!
Let me guide you through the recipe with thisstep-by-step VIDEO or follow along on YouTube.
Why this Spicy Beef Stew Works
- Mind-Blowing Flavors: The mix of spicy, sweet and earthy tastes is seriously delicious. It’s so good, you won’t want to stop eating!
- Easy Cleanup: It’s made in one pot, making cleaning up a piece of cake.
- Simple to Make!
- Basic Ingredients, Big Taste: You’ll be amazed at how fantastic it tastes with simple, easy-to-find ingredients.
- Better with Time: Surprisingly, the leftovers taste even better the next day!
Ingredients You’ll Need for this Spicy Beef Stew
- Beef: Use beef chuck for its perfect balance of fat and texture. Other good options are shoulder, oxtail, brisket, or cross-cut shanks. Leaner choices like beef round or veal work too. Cut them into similar-sized pieces for even cooking.
- Walnuts: They add a rich flavor and crunchy texture to the stew.
- Raisins: These are crucial for achieving a well-balanced flavor profile.
- Sambal Oelek: Adds a mild spiciness, adjust the amount according to your taste. You can also use Gochujang paste.
- Onions and Garlic: They bring in aromatic flavors.
- Beef Broth: The base liquid for cooking and creating the sauce. You can also use chicken broth, but the taste wan’t be as rich.
- Extra Virgin Olive Oil and Butter: Used for frying the meat.
- Flour: To thicken the sauce, you can also use cornstarch for a gluten-free alternative.
- Turmeric, Cinnamon, and Cumin: These spices infuse the stew with subtle earthy, woody, and floral notes.
- Brown Sugar: Balances and complements the dish’s spiciness.
- Bay Leaf, Salt, and Black Pepper: Enhance the overall flavors and add a gentle heat to the stew.
Helpful Tips
- Spice Level: This stew isn’t super spicy. Sambal oelek adds a nice touch without overwhelming heat. Adjust it to your liking. If you’re a fan of spicier dishes, feel free to add more.
- Serving Options: Enjoy it with basmati rice, flatbread, or steamed potatoes for a complete meal.
- One-Pot Option: For an all-in-one dish, simply chop a few potatoes and add them towards the end along with the walnuts and raisins.
- Side Salad: Pair this stew with a refreshing side salad. Combine freshly grated carrots with a shallot and mayonnaise dressing for a delightful accompaniment.
Storage
- Make Ahead: Prepare the spicy stew a day in advance. When ready to serve, reheat it on the stovetop until it’s heated through.
- Storage: You can store this stew in the refrigerator for up to 3 days.
- Freezing: Leftovers can be frozen for up to 3 months. Thaw them overnight in the fridge and then reheat, adding water as needed to maintain the consistency.
Variations
- Vegetarian Option: Replace the beef with 3 cups of cooked/canned chickpeas. Add them with the onions, garlic, walnuts, and raisins, then simmer for 30 minutes. You can also use butternut squash or eggplant instead of beef.
- Holidays and Feasts: For special occasions, consider using lamb or venison in this spicy stew.
- Alternate Version: Switch things up by making this stew with beef meatballs for a flavorful change.
Try These Next
- Hearty Beef and Potato Stew
- Chicken Stew
- Easy Pork and Mushroom Stew
Cooking Video: How to Make this Spicy Beef Stew
Spicy Beef Stew
Anna Chwistek
tender meat, toasted walnuts, and sweet raisins in a mildly spicy broth. This one-pot wonder is a balanced, flavorful delight that's both delicious and easy to make. Don't miss out on this taste sensation—plus, it's super adaptable!
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Servings 4
Calories 768 kcal
Ingredients
- 1 cup walnuts
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2.2 pounds beef chuck trimmed, brought to room temperature
- 2 medium brown onions finely chopped
- 4 garlic cloves minced
- ½ tsp salt
- ½ tsp ground cumin
- ½ tsp turmeric
- 1 tsp black pepper
- ¼ tsp ground cinnamon
- 1 tbsp brown sugar
- 2 tbsp all-purpose flour
- 3 cups low sodium beef broth
- 2 bay leaves
- 2 tsp sambal oelek more or less to taste
- ¼ cup raisins
- chopped parsley for serving optional
Instructions
Get your prep done before you start cooking: Finely chop the onions, mince the garlic cloves and roughly chop the walnuts.
Heat a heavy-bottomed pan or a Dutch oven over medium high. Add walnuts and toast for about 2 minutes or until fragrant. Remove from pan.
In the same pan, heat oil and butter. Place half of the beef in a single layer and sear, undisturbed for 2 minutes. Next start stirring and cook until it browns all over, about 2 minutes. Remove from pot into a clean bowl. Add the remaining beef and repeat the process by first searing undisturbed and cooking until browned. There's no need to remove the meat from the pot.
Add garlic and onions, cook for 3 minutes. Return the rest of the beef to the pot. Add salt, pepper, cumin, turmeric, cinnamon and brown sugar. Add flour, stir until incorporated.
Pour in beef broth and add bay leaves. Next stir in sambal oelek. Cover the pan, bring to a boil and simmer for 1 hour over low.
After this time, add walnuts and raisins. Cover and simmer for 40 minutes more or until the meat is fork-tender.
When done, taste and adjust salt and sambal oelek. Stir in parsley. Enjoy!
Video
Nutrition
Serving: 1gCalories: 768kcalCarbohydrates: 19gProtein: 56gFat: 54gSaturated Fat: 17gPolyunsaturated Fat: 17gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 180mgSodium: 828mgPotassium: 1431mgFiber: 3gSugar: 4gVitamin A: 135IUVitamin C: 2mgCalcium: 90mgIron: 7mg
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2 comments
Very delicious and easy to make! One of the best stews I’ve ever made!Reply
Aww! Thanks Jennifer! It makes me so happy to hear that!
Reply
