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+ servings
spicy beef stew

Spicy Beef Stew

Hearty and fiery
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 8 servings
Calories 210kcal


  • 1 pound beef stew meat cut into cubes
  • 5 cups beef broth
  • 4 carrots chopped into chunks
  • 4 medium potatoes cubed
  • 2 cloves garlic diced
  • 1 onion roughly chopped
  • 1/4 cup flour
  • 2 bay leaves
  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cloves
  • 1 teaspoon sugar


  • In soup pot over medium high, heat 1 teaspoon of the vegetable oil, then brown the beef stew meat. Remove the meat from the soup pot and set to the side.
  • Place the remaining vegetable oil in the soup pot, then add the onions and garlic. Cook until the onions are translucent.
  • Add the beef back to the soup pot, then add the flour. Stir to coat for 1 minute.
  • Add the beef broth, cayenne pepper, paprika, black pepper, salt, lemon juice, Worcestershire sauce, ground cloves, sugar, and bay leaves. Stir to combine.
  • Bring the soup to a boil, then lower the heat to low. Allow the soup to simmer, uncovered, for 1 hour.
  • Add the potatoes and carrots. Continue to simmer the stew until the vegetables are cooked through (approximately 30 minutes).
  • Once vegetables are tender, add additional salt, pepper, cayenne, and/or paprika to taste, then serve.



Looking for more spice? Add an additional tablespoon of cayenne pepper for a significant jump, or opt for an additional teaspoon of paprika for a little extra simmer of spice.
Recipe adapted from Sweet Salty Tart.


Calories: 210kcal | Carbohydrates: 23g | Protein: 18g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 1517mg | Potassium: 881mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5785IU | Vitamin C: 16.7mg | Calcium: 72mg | Iron: 5.6mg