Warming Beef Stew

BeautyPirate avatar
By Julie Ann Keene
from Oak Cliff, TX

The jalapenos and turmeric make this stew super warming on a brisk day. We like to eat this with a rustic, crusty bread to get all the broth. I love the color that the turmeric imparts!

serves 6-8
prep time 25 Min
cook time 2 Hr
method Stove Top


  • 2 lb
    chuck steak, cut into 1 1/2 in cubes
  • 2 tsp
  • 1 tsp
  • 2 Tbsp
    olive oil
  • 6 clove
    garlic, minced
  • 25 slice
    pickled jalapeno, minced
  • 6 c
  • 3 Tbsp
    turmeric, ground
  • 3 tsp
    thyme, fresh or dried
  • 3 1/2 tsp
    dill, fresh or dried
  • 1 large
    red onion, cut into 2 in wedges
  • 4 medium
    carrots, cut into 2 in chunks
  • 1/2 lb
    red potatoes, cut into 1 in chunks

How To Make

  • 1
    Toss beef cubes with flour and salt.
  • 2
    Heat 1 tablespoon oil in a large heavy pot over med high heat. Brown half the beef then remove from pot. Add remaining oil and Brown remaining beef.
  • 3
    In the same pot saute garlic and peppers until fragrant, roughly 30 seconds.
  • 4
    Add broth, beef and any juices from the meat, turmeric, thyme and dill. Cook, stirring, for 2 minutes.
  • 5
    Add onion and carrots. Cook, stirring for 2 minutes. Bring to a boil. Reduce heat to a simmer and cover.
  • 6
    Cook for 1 hour. Add potato chunks and cook for another 30 minutes, uncovered.