This Spicy Beef and Pepper Stew is a hearty, fiery comfort food with tender braised beef and a vibrant, smoky sauce. It’s perfect for a cozy dinner and even better the next day. Your kitchen will smell incredible while this magic happens.
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Why You’ll Love This Spicy Beef and Pepper Stew
- Complex heat: Layers of spice warm you from the inside out.
- Tender beef: Slow-cooked chuck roast becomes melt-in-your-mouth.
- Vibrant sauce: Fire-roasted tomatoes and peppers create a rich, glossy base.
- Make-ahead magic: Flavors deepen overnight for easy meals.
Ingredients & Tools
- 1.5 kg beef chuck roast, cut into 3-4 cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1-2 jalapeño peppers, finely chopped (seeds removed for less heat)
- 2 tbsp tomato paste
- 800 g can of fire-roasted diced tomatoes
- 500 ml beef stock
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp cayenne pepper (adjust to your preference)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh coriander, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, and cutting board.
Notes: Don’t use leaner beef—chuck roast marbling is essential. Fire-roasted tomatoes add a subtle smokiness that elevates the dish.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 42 g |
| Fat: | 28 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your beef. Chuck roast is your best friend here. It’s a tougher cut that’s full of connective tissue, which breaks down during the long cooking process, resulting in incredibly tender, flavorful meat. Stewing steak will also work in a pinch.
- Don’t rush the sear. This is arguably the most important step for building a deep, rich flavor base. You want a dark, caramelized crust on the beef. If you crowd the pot, the meat will steam instead of sear, so work in batches if you need to.
- Control your heat level. The spice here comes from the cayenne and the jalapeños. For a milder stew, use just one jalapeño and remove all the seeds and membranes. For a real kick, leave the seeds in and use the full half teaspoon of cayenne. You can always add more heat at the end, but you can’t take it away.
- The power of fire-roasted tomatoes. If you can find them, they are 100% worth it. They add a subtle, charred sweetness that regular diced tomatoes just can’t match. It makes a noticeable difference in the depth of your sauce.
How to Make Spicy Beef and Pepper Stew
Step 1: Pat your beef cubes completely dry with paper towels—this is the secret to a good sear. Season them generously with salt and pepper. Heat the olive oil in your heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the beef and sear until a deep brown crust forms on all sides, about 3-4 minutes per batch. Transfer the seared beef to a 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. Cook for about 5 minutes, stirring occasionally, until the onion has softened and become translucent. You’ll notice the bottom of the pot has some browned bits—that’s pure flavor! Add the minced garlic and cook for another minute until fragrant.
Step 3: Now, stir in the chopped red and yellow bell peppers and the jalapeños. Cook for 5-7 minutes, until the peppers have just started to soften. Push the vegetables to one side of the pot and add the tomato paste to the cleared space. Let it cook for a minute or two, stirring, until it darkens slightly—this deepens its flavor and removes any raw, tinny taste.
Step 4: It’s time to bring everything together. Return the seared beef and any accumulated juices back to the pot. Add the smoked paprika, cumin, and cayenne pepper, stirring to coat everything in the spices. The aroma at this stage is just incredible. Pour in the can of fire-roasted tomatoes and the beef stock. Throw in the bay leaves and give everything a good stir, scraping the bottom of the pot to lift up all those caramelized bits.
Step 5: Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it bubble away gently for 2 to 2.5 hours. You’ll want to give it a stir every 30 minutes or so to make sure nothing is sticking to the bottom.
Step 6: After about 2 hours, start checking the beef for tenderness. It should be fork-tender and easily pull apart. Once it’s reached that perfect texture, remove the lid and let the stew simmer uncovered for another 15-20 minutes if you’d like a thicker sauce. Taste and adjust the seasoning with more salt and pepper if needed. Don’t forget to fish out the bay leaves before serving! Garnish with a generous sprinkle of fresh coriander.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months in a sealed container or freezer bag.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Fluffy white rice or creamy polenta — The neutral base is perfect for soaking up every last drop of that spicy, rich sauce. It balances the heat and makes the meal feel complete.
- A simple, crisp green salad with a lemon vinaigrette — The bright, acidic crunch provides a refreshing contrast to the deep, hearty flavors of the stew, cleansing the palate between bites.
- Thick, crusty bread for dipping — Honestly, is there anything better than using a piece of bread to mop up that incredible sauce from the bottom of your bowl? It’s a non-negotiable for me.
Drinks
- A cold, crisp lager — The carbonation and mild bitterness of a good lager cut through the richness and spice of the stew beautifully, making each mouthful feel new again.
- A bold, fruity Zinfandel — The jammy, berry notes in a Zinfandel can stand up to the bold spices and complement the sweetness of the roasted peppers and tomatoes.
Something Sweet
- Warm churros with a chocolate dipping sauce — The cinnamon sugar and rich chocolate are a classic and delightful way to finish the meal, playing on the spicy theme in a sweet way.
- A scoop of vanilla bean ice cream — The cool, creamy simplicity of vanilla is the perfect soothing counterpoint to the lingering heat from the stew. It’s a classic for a reason.
Top Mistakes to Avoid
- Mistake: Skipping the sear on the beef. This step is not just for color; it creates a ton of flavor through the Maillard reaction. If you just throw raw beef into the liquid, your stew will taste boiled and bland in comparison.
- Mistake: Using a lean cut of beef. I’ve messed this up before too, thinking it would be healthier. Lean cuts like sirloin will become tough and stringy with long cooking. You need the fat and connective tissue in chuck roast for that signature tenderness.
- Mistake: Boiling the stew instead of simmering. A gentle simmer is your goal. A rolling boil will make the beef tough and can cause the vegetables to disintegrate into mush. Keep the heat low and be patient—it’s worth it.
- Mistake: Adding dairy too early. If you’re thinking of stirring in a dollop of sour cream or crème fraîche (a great idea!), do it at the very end, off the heat. Adding it during cooking can cause it to curdle and split.
Expert Tips
- Tip: Make it a day ahead. The flavor of this stew improves dramatically overnight. Cook it, let it cool completely, and store it in the fridge. The next day, gently reheat it and you’ll be amazed at the difference. The spices mellow and meld into something even more special.
- Tip: Thicken the sauce without flour. If you prefer a gluten-free option or just want a cleaner thickener, mash a few of the stewed potatoes (if you added them) or some of the beef against the side of the pot with a fork. This will release their natural starches and thicken the sauce beautifully.
- Tip: Amp up the smokiness. If you love a smoky flavor, try adding a tiny pinch of chipotle powder along with the smoked paprika. A little goes a long way, but it adds an incredible depth.
- Tip: Don’t forget to taste at the end. Long cooking can dull seasoning. Always, always taste your stew right before serving and don’t be shy with the salt and pepper. It’s the final touch that makes all the flavors pop.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow steps 1 through 4 in a skillet on the stove to sear the beef and sauté the vegetables. Then, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 7-8 hours or on high for 4-5 hours. The low and slow setting will yield the most tender results, just like the stovetop method.
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, I think it tastes best on day two or three! You can also freeze it for up to 3 months. Just thaw it overnight in the fridge and reheat gently on the stove.
My stew is too spicy! How can I fix it?
Don’t panic! The easiest way to tame the heat is to stir in a tablespoon or two of brown sugar or a splash of cream or coconut milk. The sweetness or fat will help balance the capsaicin (the compound that creates the heat) and mellow out the spice level without compromising the overall flavor.
Can I add other vegetables to this stew?
Of course! Root vegetables like diced carrots, parsnips, or potatoes are fantastic additions. Just add them about halfway through the cooking time (around the 1-hour mark) so they don’t turn to complete mush. They’ll soak up all the wonderful spicy broth.
Why is my beef still tough?
It simply needs more time. Tough meat is a sign that the connective tissues haven’t fully broken down yet. Just put the lid back on and continue simmering, checking for tenderness every 20-30 minutes. It will get there—patience is key with braises and stews.
Spicy Beef And Pepper Stew
Make the ultimate Spicy Beef and Pepper Stew with tender chuck roast and a rich, smoky sauce. Perfect for cozy dinners. Get the easy recipe now!
Ingredients
For the Ingredients
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1.5 kg beef chuck roast (cut into 3-4 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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1 red bell pepper (chopped)
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1 yellow bell pepper (chopped)
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1-2 jalapeño peppers (finely chopped (seeds removed for less heat))
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2 tbsp tomato paste
-
800 g can of fire-roasted diced tomatoes
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500 ml beef stock
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2 tsp smoked paprika
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1 tsp ground cumin
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0.5 tsp cayenne pepper (adjust to your preference)
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2 bay leaves
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Salt and freshly ground black pepper (to taste)
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2 tbsp chopped fresh coriander (for garnish)
Instructions
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Pat your beef cubes completely dry with paper towels—this is the secret to a good sear. Season them generously with salt and pepper. Heat the olive oil in your heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the beef and sear until a deep brown crust forms on all sides, about 3-4 minutes per batch. Transfer the seared beef to a plate and set aside.01
-
Reduce the heat to medium. In the same pot, with all those delicious beef drippings, add the diced onion. Cook for about 5 minutes, stirring occasionally, until the onion has softened and become translucent. You’ll notice the bottom of the pot has some browned bits—that’s pure flavor! Add the minced garlic and cook for another minute until fragrant.02
-
Now, stir in the chopped red and yellow bell peppers and the jalapeños. Cook for 5-7 minutes, until the peppers have just started to soften. Push the vegetables to one side of the pot and add the tomato paste to the cleared space. Let it cook for a minute or two, stirring, until it darkens slightly—this deepens its flavor and removes any raw, tinny taste.03
-
It's time to bring everything together. Return the seared beef and any accumulated juices back to the pot. Add the smoked paprika, cumin, and cayenne pepper, stirring to coat everything in the spices. The aroma at this stage is just incredible. Pour in the can of fire-roasted tomatoes and the beef stock. Throw in the bay leaves and give everything a good stir, scraping the bottom of the pot to lift up all those caramelized bits.04
-
Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it bubble away gently for 2 to 2.5 hours. You’ll want to give it a stir every 30 minutes or so to make sure nothing is sticking to the bottom.05
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After about 2 hours, start checking the beef for tenderness. It should be fork-tender and easily pull apart. Once it's reached that perfect texture, remove the lid and let the stew simmer uncovered for another 15-20 minutes if you'd like a thicker sauce. Taste and adjust the seasoning with more salt and pepper if needed. Don't forget to fish out the bay leaves before serving! Garnish with a generous sprinkle of fresh coriander.06
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