A few weeks ago I cooked a really yummy Beef Stew in the Slow Cooker. This week I thought I’d try to be a little different. I decided to make a spicy beef stew recipe. As usual, I made a few subtle changes to the original recipe I found.
Spicy Beef Stew
As mentioned above, I made some alterations to the original recipe to suit my own taste. Instead of using 600g of diced beef, I used 1kg. I left out the Jalapeño pepper since I didn’t have any in the kitchen, and also left the parsnips out. I also used 3 potatoes instead of 2 because they were smallish. The last time I made beef stew one of my biggest complaints was the lack of potatoes, so it was an easy decision to add a little more this time to the spicy beef stew. The only other changes I made were, instead of using fresh ginger, and fresh garlic, I used (what I hope is the equivalent amount) of minced ginger (from a jar) , and crushed garlic (from a jar). I learned from one of my last recipes that 1 clove of crushed garlic is equivalent to 1 tsp of crushed garlic, which is also equivalent to 1/2 tsp of Minced garlic. The recipe called for 2 cloves of crushed garlic so I essentially used 1 tsp of minced garlic. It was a little harder to find the equivalent of 2 tablespoons of fresh ginger because all conversions i’ve found refer to fresh ginger as 2cm worth, rather than a tablespoons worth. I basically pictured 2cm of some ginger in my head, and mentally placed it in a tablespoon, then decided to use the same conversion I used for garlic. I ended up putting in 1 teaspoon of crushed ginger from a jar instead of 2 tablespoons of fresh ginger. Hopefully it works okay. Maybe one of these days I’ll just buy fresh garlic and ginger, and try cooking with the fresh stuff.
Here are the prepared Ingredients.
The first step in this recipe is to brown the meat prior to putting it in the Slow Cooker. I made the mistake of using a frying pan that wasn’t really meant for my cooktop and it simply didn’t get hot enough to properly brown so half way through which was essentially stewing the beef, I transferred the contents to an electric frying pan and was able to finish the browning of the meat. After removing the meat from the frying pan and leaving the juices, I had to season the meat with pepper. I wasn’t entirely sure how to season with pepper so I just spilled the pepper on the meat and moved the meat around a bit. Not ideal, but it’s going to be in a liquid soon anyway so I wasn’t too fussed.
I placed the onions at the bottom of the slow cooker, and added the seasoned diced beef on top.
I added the ginger and garlic to the frying pan and stirred for a few seconds but because there wasn’t much liquid I quickly added the tomatoes, and beef stock. I then added the curry powder and chilli flakes to the mixture. After stirring for around a minute, I added the liquid mixture to the slow cooker. On top of that I added the carrots and potatoes.
Once in the Slow Cooker, and mixed well, I put it on low for 7-8 hours.
Note: Due to the amount of chilli flakes, and curry powder, this beef stew is really hot (spicy). If you like your spicy beef stew to be mild, I’d cut back a bit on the chilli flakes and curry powder.
Final Result – Huge Success
I’ve outdone myself with this recipe. I found myself tasting the liquid throughout the 8 hours it was cooking.. It was that yummy, not because it lacked anything. The stew was extremely spicy, but I love my foods really spicy so in terms of taste, this spicy beef stew is 10/10. Considering the changes I made, I don’t think it could have tasted any better. If I were to make one complaint, it would be that the consistency of the liquid could be a little thicker, but honestly, I don’t think it’s necessary. I’m almost tempted to make a Spicy Beef Stew without meat and vegetables and just use the liquid to make a soup.
Here is the final result.
This spicy beef stew would be great for lunch or dinner on a winters day.
As usual, feel free to comment.