Spicy Beef Stew with Habanero Peppers

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 plastic bag, mix together the flour, paprika, and a teaspoon of cayenne pepper. Toss the beef pieces in the bag, shaking well to coat them evenly. Once coated, take the beef out and give it a little shake to get rid of 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. When the beef is nicely browned, transfer it to your slow cooker, but keep the oil and drippings in the pan.

Step 3

Using the same skillet, cook the chopped onion in the leftover oil until it’s soft and translucent, about 5 to 7 minutes. Then, add the onions to the slow cooker with the beef.

Step 4

Pour in the vegetable broth, potatoes, diced tomatoes with green chilies, carrots, chopped fresh tomato, the chopped habanero pepper, 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 the habanero halves and discard them. Enjoy!