This Spicy Beef and Corn Stew is a hearty, soul-warming dish perfect for chilly evenings. It features tender slow-cooked beef, sweet corn, and a rich, gently spiced broth that gets better with time. The process is simple and rewarding, resulting in a wonderfully balanced and comforting bowl.
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Why You’ll Love This Spicy Beef and Corn Stew
- Ultimate comfort with kick: Rich, savory broth and tender beef with addictive subtle heat.
- Perfect texture: Melt-in-your-mouth beef, soft potatoes, and sweet corn bursts in every spoonful.
- Fantastic make-ahead: Flavors deepen overnight, ideal for meal prep or stress-free dinners.
- Incredibly versatile: Easily adjust spice level, vegetables, or broth thickness to your liking.
Ingredients & Tools
- 1 kg beef chuck, cut into 2.5 cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 – 1 tsp cayenne pepper (adjust to your heat preference)
- 1 tsp dried thyme
- 2 bay leaves
- 4 cups beef broth
- 2 large potatoes, peeled and cubed
- 2 cups corn kernels (fresh, frozen, or canned—all work!)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Notes: The quality of your beef and the depth of flavor from browning it set this stew apart. Don’t rush that step. Using a good, rich beef broth makes a world of difference.
Tools: A large, heavy-bottomed pot or Dutch oven is essential here.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right cut of beef. Chuck roast is your best friend for stewing. It has a good amount of marbling, which breaks down during the long, slow cook, resulting in incredibly tender and flavorful meat. Avoid lean cuts, as they can become tough.
- Don’t skip the browning step. This is non-negotiable for flavor! Searing the beef creates a beautiful fond—those browned bits at the bottom of the pot—that will dissolve into your broth, giving the stew a deep, rich, and complex taste.
- Fresh vs. frozen vs. canned corn. All are perfectly fine! Fresh corn is wonderful in season, but frozen corn is a fantastic, convenient option that retains great sweetness and texture. If using canned, just be sure to drain and rinse it well.
- Control your heat level. The cayenne pepper is where the “spicy” comes from. Start with 1/2 teaspoon for a gentle warmth, and you can always add more towards the end of cooking if you want more of a kick. Remember, you can add heat, but you can’t take it away!
How to Make Spicy Beef and Corn Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear, not a steam. Season generously with salt and black pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, add the beef and sear until deeply browned on all sides. This should take about 5-7 minutes per batch. Transfer the browned beef to a clean plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, with all those delicious beef drippings, add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You’ll notice the most amazing aroma starting to build. Add the minced garlic and cook for another minute until fragrant.
Step 3: Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for a minute or two, stirring, until it darkens slightly and smells sweet. This little trick deepens its flavor immensely. Now, sprinkle in the smoked paprika, cayenne pepper, and dried thyme, stirring everything together for 30 seconds to toast the spices.
Step 4: Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth, making sure to scrape up all the browned bits from the bottom of the pot—that’s pure flavor! Add the bay leaves. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour.
Step 5: After the hour, stir in the cubed potatoes. Re-cover the pot and continue to simmer for another 30-40 minutes, or until both the potatoes and the beef are fork-tender. You should be able to easily pierce a potato cube with a fork.
Step 6: Stir in the corn kernels and cook for a final 5-7 minutes, just until the corn is heated through. Now is the time to taste your masterpiece. Adjust the seasoning with more salt, pepper, or even a pinch more cayenne if you’d like. The stew should be thick, rich, and perfectly spiced. Remove the bay leaves and discard them.
Step 7: Ladle the hot stew into bowls and garnish generously with fresh chopped parsley. The parsley adds a lovely fresh contrast to the rich, spicy stew. Serve it immediately while it’s piping hot and enjoy the comfort in every single spoonful.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for 3-4 days.
- Freezer: Portion into freezer-safe containers, leave space for expansion; keeps for up to 3 months.
- Reviving: Thaw overnight in fridge if frozen; reheat gently on stovetop, stirring occasionally.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty bread or cornbread — Essential for sopping up every last bit of that incredible broth. The slight sweetness of cornbread is a particularly fantastic pairing with the spicy stew.
- A simple, crisp green salad with a lemon vinaigrette — The freshness and acidity of the salad provide a lovely, palate-cleansing contrast to the hearty, rich stew.
- Buttered egg noodles or creamy polenta — Serving the stew over a neutral, comforting base turns it into an even more substantial and satisfying meal.
Drinks
- A cold, crisp lager or pale ale — The carbonation and slight bitterness of the beer help cut through the richness of the beef and balance the spice beautifully.
- A glass of full-bodied red wine like a Syrah/Shiraz — The bold, dark fruit flavors of the wine can stand up to the robust spices and deep flavors in the stew.
- Sparkling water with a squeeze of lime — A non-alcoholic option that offers a refreshing, fizzy cleanse between bites, especially if you’ve really turned up the heat.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cold, creamy ice cream are a classic, comforting end to a hearty meal like this.
- Dark chocolate brownies — A rich, fudgy brownie provides a deep, chocolatey finish that pairs surprisingly well with the lingering warmth from the stew.
- Simple lemon sorbet — This is a wonderfully light and palate-cleansing choice that feels refreshing and bright after the savory, spicy main course.
Top Mistakes to Avoid
- Mistake: Crowding the pan when browning the beef. If you add too much beef at once, the pot temperature drops and the meat steams instead of sears. You’ll miss out on all that beautiful browning and deep flavor. I’ve messed this up before too, thinking I could save time—patience is key!
- Mistake: Boiling the stew too aggressively. A gentle simmer is what you’re after. A rolling boil will make the beef tough and chewy instead of tender. Keep the heat low and let time do the work.
- Mistake: Adding the corn too early. Corn only needs a few minutes to heat through. If you add it with the potatoes, it will become mushy and lose its sweet pop and pleasant texture.
- Mistake: Skipping the taste test at the end. Seasoning is everything. After the long cook, the flavors have melded and you absolutely must taste and adjust the salt, pepper, and spice level before serving. It makes all the difference.
Expert Tips
- Tip: For a thicker stew, make a quick slurry. If you prefer a thicker, gravy-like consistency, mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the simmering stew during the last 5 minutes of cooking, and it will thicken up beautifully.
- Tip: Let the stew rest before serving. If you can manage it, turn off the heat and let the stew sit, covered, for 15-20 minutes before serving. This allows the meat to reabsorb some of the juices, making it even more succulent, and gives the flavors one last chance to harmonize.
- Tip: Deglaze with a splash of red wine. After sautéing the vegetables and before adding the broth, pour in about 1/2 cup of dry red wine. Let it bubble and reduce by half, scraping the pot. This adds a wonderful layer of acidity and complexity to the stew.
- Tip: Use an ice cream scoop to skim fat. If you find there’s a bit of excess fat on the surface after cooking, a metal ice cream scoop is surprisingly effective at skimming it off cleanly without taking too much of the precious broth.
FAQs
Can I make this stew in a slow cooker?
Absolutely! This recipe adapts wonderfully to a slow cooker. Just follow steps 1 through 3 in a skillet on the stovetop to brown the beef and sauté the veggies. Then, transfer everything (including the potatoes, but hold the corn) to your slow cooker, add the broth, and cook on low for 7-8 hours or on high for 4-5 hours. Stir in the corn during the last 30 minutes of cooking.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, this stew will keep beautifully for 3 to 4 days. In fact, many people think it tastes even better the next day as the flavors have more time to meld together. Just be sure to cool it completely before refrigerating.
Can I freeze this spicy beef and corn stew?
Yes, it freezes very well! Let the stew cool completely, then portion it into freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. The potatoes may be a little softer after freezing, but the flavor will still be fantastic.
What can I use instead of cayenne pepper?
If you don’t have cayenne or want a different flavor profile, you can use crushed red pepper flakes for a similar heat. For a smokier heat, a chopped chipotle pepper in adobo sauce would be incredible. Start with half of one pepper and adjust from there, as they can be quite potent.
My stew is too thin. How can I thicken it?
The easiest way is the cornstarch slurry mentioned in the tips. Alternatively, you can mash a few of the potato cubes against the side of the pot and stir them in—they will naturally thicken the broth. If you have a little more time, you can also remove the lid and let the stew simmer uncovered for an extra 10-15 minutes to allow some liquid to evaporate.
Spicy Beef And Corn Stew
Make this easy Spicy Beef and Corn Stew recipe for a hearty, comforting meal. Tender beef, sweet corn & a rich, spicy broth. Get the recipe now!
Ingredients
For the Ingredients
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1 kg beef chuck (cut into 2.5 cm cubes)
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2 tbsp olive oil
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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2 medium carrots (sliced)
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2 stalks celery (sliced)
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3 tbsp tomato paste
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1 tsp smoked paprika
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1/2 - 1 tsp cayenne pepper (adjust to your heat preference)
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1 tsp dried thyme
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2 bay leaves
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4 cups beef broth
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2 large potatoes (peeled and cubed)
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2 cups corn kernels (fresh, frozen, or canned—all work!)
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Salt and black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear, not a steam. Season generously with salt and black pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, add the beef and sear until deeply browned on all sides. This should take about 5-7 minutes per batch. Transfer the browned beef to a clean plate and set aside.01
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Reduce the heat to medium. In the same pot, with all those delicious beef drippings, add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You’ll notice the most amazing aroma starting to build. Add the minced garlic and cook for another minute until fragrant.02
-
Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for a minute or two, stirring, until it darkens slightly and smells sweet. This little trick deepens its flavor immensely. Now, sprinkle in the smoked paprika, cayenne pepper, and dried thyme, stirring everything together for 30 seconds to toast the spices.03
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Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth, making sure to scrape up all the browned bits from the bottom of the pot—that’s pure flavor! Add the bay leaves. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour.04
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After the hour, stir in the cubed potatoes. Re-cover the pot and continue to simmer for another 30-40 minutes, or until both the potatoes and the beef are fork-tender. You should be able to easily pierce a potato cube with a fork.05
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Stir in the corn kernels and cook for a final 5-7 minutes, just until the corn is heated through. Now is the time to taste your masterpiece. Adjust the seasoning with more salt, pepper, or even a pinch more cayenne if you'd like. The stew should be thick, rich, and perfectly spiced. Remove the bay leaves and discard them.06
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Ladle the hot stew into bowls and garnish generously with fresh chopped parsley. The parsley adds a lovely fresh contrast to the rich, spicy stew. Serve it immediately while it's piping hot and enjoy the comfort in every single spoonful.07
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