Spicy Ground Beef Stew
Description
Diced tomatoes with green chiles, cocoa, beer, and vegetables lend flavor to this spicy ground beef stew for a new take on a comforting favorite.
Ingredients
•
2 pounds ground beef
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2 tablespoons Italian seasoning
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salt and ground black pepper to taste
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4 carrots, diced
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4 ribs celery, chopped
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1 onion, chopped
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3 cloves garlic, crushed and minced
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4 potatoes, chopped
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2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
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2 tomatoes, chopped
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1 cup frozen peas
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1 cup frozen whole kernel corn
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1 cup frozen cut green beans
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1 tablespoon unsweetened cocoa powder
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1 tablespoon adobo all-purpose seasoning (such as Goya®)
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1/8 teaspoon dried rosemary
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1/8 teaspoon ground thyme
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1 pinch dried marjoram, or to taste
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1 (12 fluid ounce) can or bottle beer
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1 cup water, or as needed
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1 tablespoon beef base
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1/4 cup chopped fresh cilantro
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1/2 lemon, juiced
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1 bay leaf, or more to taste
Directions
1
Crumble ground beef into a stockpot set over medium-high heat; add Italian seasoning, salt, and pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease except 1 tablespoon of drippings.
2
Stir carrots, celery, onion, and garlic into the ground beef and drippings; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, diced tomatoes, chopped tomatoes, peas, corn, green beans, adobo seasoning, rosemary, thyme, and marjoram; stir until evenly mixed. Add beer, water, and beef base; stir well. Stir in cilantro, lemon juice, and bay leaf. Pour 1/4 cup more water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
3
Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.