Spicy Beef Soup
Tale of the Spicy Beef Soup:
My husband: I like this stew, there is no tomato in it. I don’t like tomatoes.
Me: it’s not a stew, it’s a soup. Stews have tomato, which makes them a stew.
My husband: well I like this stew
Me: that’s because it’s not a stew, it’s a soup 😬🤣😅😊😋
What makes a Stew a Stew?
Well ok, generally tomatoes can go in either a soup or a stew- but the real difference between the two is that a stew is thicker and the meat will indeed be stewed. In stews I use large whole canned tomatoes (which give my husband PTSD about tomatoes) and in soups I use crushed tomatoes, so they aren’t so apparent.
If you like soup recipe, be sure to also try my Copycat Italian Sausage and Kale Soup and my Red Shrimp and Corn Chowder.
Some tips for my Spicy Beef Soup:
This dish can be served with cooked rice if you prefer. Just toss a couple of spoonfuls in your bowl.
Stew Beef takes time to cook. Don’t rush the process.
Normally I add the potatoes in the last hour of cooking. It is up to you on how you like the texture if your potato to be.
I use both veggie broth and beef broth because it helps balance out the taste.
Don’t worry if you’re #teamstew and #teamilovetomatoes, I will post my stew recipe soon!
Spicy Beef Soup
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Equipment
- dutch oven
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 1/2 pound beef for stew
- 32 ounces beef broth
- 32 ounces vegetable broth
- 1 large onion white onion, medium dice
- 1 large orange bell pepper medium dice
- 2 small zucchini medium dice
- 6 cloves garlic minced
- 2 large Yukon potatoes medium dice
- 4 ounces green chiles canned
- salt and pepper as needed
- 1-2 tablespoons spicy seasoning I use a Flavor God spice blend but you can substitute with chili powder or cajun seasoning
Instructions
- Heat the olive oil in a dutch oven pan on medium heat.
- Add the chopped veggies(not the potato yet) and garlic and sauté for about 5 minutes.
- Add a touch of salt and pepper. Turn the heat down to low and add the beef, give it a stir and add the spicy seasoning.
- Sauté for another 5-7 minutes until meat is brown.
- Add the broths. Then add the green chilies.
- Cover and simmer on low for about an hour. Remove the lid and let it simmer for an additional hour. The meat will be done when it breaks down easily. Add additional seasoning if you wish.
