Fiery Habanero Beef Stew

Ingredients

• ½ cup all-purpose flour
• 3 tablespoons paprika
• 2 teaspoons cayenne pepper, divided
• 1 pound beef chuck, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cups vegetable broth
• 4 potatoes, cut into cubes
• 1 (10 ounce) can diced tomatoes with green chile peppers (Optional)
• 2 carrots, diced
• 1 tomato - peeled, seeded, and chopped (Optional)
• 1 habanero pepper, seeded and chopped
• 1 habanero pepper, halved and seeded
• 1 tablespoon ground black pepper
• ½ teaspoon caraway seeds

Step 1

In a large resealable bag, mix together the flour, paprika, and a teaspoon of cayenne pepper. Add the beef, seal the bag, and give it a good shake so the meat gets nicely coated. Take the beef out and shake off any extra flour.

Step 2

Heat some oil in a skillet over medium-high heat. Brown the beef on all sides, which should take about 5 to 7 minutes. Once browned, transfer the beef to your slow cooker using a slotted spoon, but keep the oil and drippings in the skillet.

Step 3

Sauté the onion in the skillet with the drippings until it becomes soft and translucent, about 5 to 7 minutes. Add the cooked onion to the slow cooker with the beef.

Step 4

Pour in the vegetable broth, then add the potatoes, diced tomatoes with green chiles, carrots, chopped tomato, chopped habanero pepper, whole habanero halves, black pepper, and caraway seeds. Give everything a good stir to combine.

Step 5

Set your slow cooker to low and let it cook for about 4 hours. Before serving, fish out and discard the whole habanero halves to keep the heat balanced. Enjoy!