This stew has morphed so many times over the years! This is the version we made last week, and it got a big thumbs-up and "I need another bowl of stew" reactions. Sometimes the best indicator of success is how much is leftover!
This is a hearty, spicy meal, and sometimes more spicy than you intended. The recipe calls for Chili Powder. Well, my sweet husband, always on the lookout for interesting new ingredients to have me play with, brought me chili powder from an Indian market. Let me tell you, it was NOT the same thing! It was pure ground chili peppers, and I didn't notice til later that they were marked "extra hot." Of course, I would use this powder when we were having guests. Thankfully, Uncle Dave loves a good spicy dish. But his poor daughter in law was nursing a baby, and I could not feed her that! And this is why we keep chicken strips in the freezer... Good thing hospitality is not all about food, huh?
~If you use plain old store-bought chili powder, this will have a mild warmth to it. If you use extra hot Indian chili powder, use about 1/4 teaspoon!
~If you don't like chunks of meat, cook this without the veggies, then put your blender right in the soup, and the meat will shred. Then add your veggies and let those cook.
~This is wonderful with a nice crusty bread or over rice.
~Also great with some beans thrown in. Great Northerns or Garbanzos would be my choice.
~This recipe filled an 8 Quart crock.
4 1/2 pounds stew beef
6 large potatoes, washed and cubed
3 large carrots, coined
2 large stalks celery, chopped
1/4 C dry onion
48 ounces beef broth (I prefer Rachael Ray Beef Stock)
5 cloves garlic, minced
5 Tablespoons chili powder
3 teaspoons ground cumin
5 Tablespoons all-purpose flour
1 1/2 Tablespoons dried oregano
1 Tablespoons olive oil
1 1/2 teaspoon kosher salt
3/4 teaspoon ground black pepper
Lime wedges or lime juice
Dump everything but the garnish into the crock pot and cook on low for 6-8 hours or on high for 4-5 hours.
Serve with a squeeze of lime and a dollop of sour cream.