Hot Habanero Beef Stew

Ingredients 0/15

Step 1

In a large plastic bag, mix together the flour, paprika, and a teaspoon of cayenne pepper. Toss the beef in the bag and shake it around until each piece is well 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 in batches, making sure it gets a nice sear on all sides—this should take about 5 to 7 minutes. Once browned, transfer the beef to your slow cooker, but leave the oil and browned bits in the skillet.

Step 3

Add the chopped onion to the skillet and cook it 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 and add the potatoes, diced tomatoes with green chiles, carrots, 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 the stew cook for about 4 hours. Before you serve, fish out and toss the habanero halves—they’re there to add heat but aren’t meant to be eaten whole. Enjoy!