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!
prep time25 Min
cook time2 Hr
chuck steak, cut into 1 1/2 in cubes
pickled jalapeno, minced
thyme, fresh or dried
3 1/2 tsp
dill, fresh or dried
red onion, cut into 2 in wedges
carrots, cut into 2 in chunks
red potatoes, cut into 1 in chunks
How To Make
Toss beef cubes with flour and salt.
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.
In the same pot saute garlic and peppers until fragrant, roughly 30 seconds.
Add broth, beef and any juices from the meat, turmeric, thyme and dill. Cook, stirring, for 2 minutes.
Add onion and carrots. Cook, stirring for 2 minutes. Bring to a boil. Reduce heat to a simmer and cover.
Cook for 1 hour. Add potato chunks and cook for another 30 minutes, uncovered.
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