Spicy Beef Stew With Peas

Spicy Beef Stew with Peas: Because Life’s Too Short for Bland Food!

So, you’re staring into the abyss of your fridge, feeling that familiar rumble of “I need something delicious and comforting, but I also need it to be ridiculously easy.” Been there, my friend. This spicy beef stew with peas is your answer to that culinary cry for help. It’s the kind of dish that hugs you from the inside and makes you forget about your to-do list for at least an hour. Plus, it’s got a little kick, because, let’s be honest, life’s more fun with a bit of spice, right?

Why This Recipe is Awesome (Seriously)

Okay, here’s the lowdown: this stew is a flavor explosion without the fuss. It’s hearty, it’s warming, and it’s got that perfect balance of tender beef, sweet peas, and a spicy broth that will make your taste buds sing opera. The best part? It’s practically idiot-proof. I’m talking minimal chopping, maximum deliciousness. Even if your culinary skills are usually limited to microwaving leftovers, you can totally nail this. It’s the ultimate “I meant to cook something fancy, but this is just as good and took half the time” recipe.

Ingredients You’ll Need (Don’t Panic, It’s Easy)

• 1.5 lbs beef chuck roast, cut into bite-sized cubes. Think “stew-worthy,” not “steakhouse quality.”
• 2 tablespoons olive oil. Or whatever cooking oil you have lurking in the back of your pantry.
• 1 large onion, chopped. Don’t cry, it’s just an onion.
• 3 cloves garlic, minced. The more, the merrier, IMO.
• 1 teaspoon red pepper flakes. Adjust to your spice tolerance. Want it tamer? Use less. Want it fire-breathing? Add more, you brave soul.
• 1 teaspoon smoked paprika. For that extra smoky goodness.
• 1 teaspoon dried thyme. Or just grab a sprig from that sad-looking plant on your windowsill.
• 4 cups beef broth. The good stuff, if you can.
• 1 (14.5 oz) can diced tomatoes, undrained. Because tomatoes make everything better.
• 1 tablespoon Worcestershire sauce. Adds that umami magic.
• 1 cup frozen peas. The sweet little green gems.
• Salt and black pepper, to taste. Don’t be shy with the pepper.
• Optional: 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, if you’re feeling fancy).

Step-by-Step Instructions (You Got This!)

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. **Brown the beef cubes** on all sides. We’re not aiming for perfection here, just a nice sear. Remove the beef and set it aside.
2. Toss in the chopped onion and cook until it’s softened and slightly golden, about 5-7 minutes. Add the minced garlic, red pepper flakes, smoked paprika, and thyme. Stir and cook for another minute until fragrant. Don’t burn the garlic, that’s a rookie mistake!
3. Pour in the beef broth, diced tomatoes (juice and all!), and Worcestershire sauce. Scrape up any tasty browned bits from the bottom of the pot – that’s where the flavor lives!
4. Return the browned beef to the pot. Bring the mixture to a simmer, then **reduce the heat to low, cover, and let it cook for at least 1.5 to 2 hours**, or until the beef is fork-tender. Patience, grasshopper!
5. About 10 minutes before serving, stir in the frozen peas. Let them heat through. If you want a thicker stew, now’s the time to stir in that cornstarch slurry. Let it simmer for a few more minutes until it’s nice and gravy-like.
6. Season generously with salt and black pepper. Taste it. Does it need more heat? More salt? Your taste buds are the boss now.

Common Mistakes to Avoid (So You Don’t Cry Over Spilled Stew)

• Skipping the browning of the beef: This is where all the delicious flavor develops. Don’t be lazy!
• Burning the garlic: It turns bitter and ruins everything. Keep an eye on it!
• Not tasting and adjusting seasoning: Bland stew is a sad stew. Taste, taste, taste!
• Adding peas too early: They’ll turn mushy and sad. They just need a quick warm-up.
• Using a pot that’s too small: Overcrowding means the beef won’t brown properly and the stew will be watery.

Alternatives & Substitutions (Because Life Isn’t Always Perfect)

• No beef chuck roast? Ground beef works too! Just brown it well and drain off excess fat. It’ll be a quicker cook, though.
• Not a fan of peas? Swap ’em for green beans, carrots, or even some diced potatoes. Just add them a bit earlier so they have time to cook.
• Vegetarian? You can totally make a killer veggie stew! Use hearty mushrooms (portobellos are great!), root vegetables, and vegetable broth.
• Want it even spicier? Add a dash of hot sauce or a chopped jalapeño (seeds removed for less heat, left in for maximum fire).

FAQ (Your Burning Questions, Answered Casually)

• Can I make this ahead of time? Absolutely! Stews are often even better the next day after the flavors have had a chance to really meld. Just reheat gently.
• What do I serve this with? Crusty bread is a MUST for soaking up all that glorious broth. Mashed potatoes or rice are also excellent companions.
• Is it okay to use canned tomatoes if I don’t have fresh? YES! That’s why we’re using them, silly. Canned diced tomatoes are perfect for this.
• My stew isn’t thick enough, help! That cornstarch slurry we mentioned? It’s your best friend. If you forgot, no worries – just mix a tablespoon of cornstarch with a tablespoon of cold water and stir it in. Simmer until thickened.
• Can I freeze leftovers? You bet! Let it cool completely, then store in airtight containers. It should last for a few months in the freezer.
• Why is it called “spicy” if I can barely feel the heat? Well, that depends on how much red pepper flake you were brave enough to add, my friend! You control the spice level.

Final Thoughts

There you have it! A hearty, flavorful, and dare I say, *exciting* beef stew that didn’t require you to perform culinary acrobatics. Seriously, give this a whirl. It’s the perfect antidote to a chilly evening, a bad day, or just a general craving for something seriously delicious. Now go impress someone – or yourself – with your newfound spicy stew mastery. You’ve totally earned it! Happy cooking!