Wanting to do something different with the standard beef stew, I added a spicy twist to this family’s comfort food. It’s quick and easy and sure to please the hungry!
- all-purpose flour
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
- 2 ½ pounds beef stew meat, cut into cubes
- 1 tablespoon olive oil, or more if needed
- 3 cups water
- 1 (1.5 ounce) package dry beef stew seasoning mix
- 2 large potatoes, cut into cubes
- 1 small onion, chopped
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 teaspoon hot pepper sauce (such as Frank's RedHot®)
- 1 cup frozen corn
- 1 Mix flour, garlic salt, and black pepper together in a shallow dish.
- 2 Gently press beef cubes into the flour mixture to coat evenly.
- 3 Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef with a slotted spoon to a bowl until all beef is browned.
- 4 Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid. Add browned beef, potatoes, onion, diced tomatoes with green chile peppers, and hot pepper sauce.
- 5 Cook on High, 3 1/2 to 4 1/2 hours. Add frozen corn and continue cooking until the corn is hot, about 30 minutes more.
- Calories 435.9
- Carbohydrate 38.3 g
- Cholesterol 99.8 mg
- Fat 13.4 g
- Fiber 4.2 g
- Protein 39 g
- Saturated Fat 4.5 g
- Sodium 933.8 mg
- Sugar 2.4 g