Smoked Regional Red Chili Beef Stew with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty beef stew infused with smoked regional red chili powder and slow-simmered with roasted root vegetables for a deep, rich flavor. This american-inspired beef ready in about 180 minutes pairs smoked red chili powder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 150 min Serves 6 American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 chopped carrots and 2 chopped celery stalks with 1 tbsp olive oil and roast on a baking sheet for 20 minutes until tender and caramelized.
  2. Step 2: Meanwhile, season 2 lbs beef chuck cubes with 2 tbsp smoked red chili powder, 1.5 tsp kosher salt, and 1 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Brown beef cubes in batches for 4-5 minutes per batch until deeply caramelized; transfer to a plate.
  4. Step 4: Reduce heat to medium, add 1 large chopped yellow onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
  5. Step 5: Return beef to pot along with roasted vegetables, 4 cups beef broth, 1 cup diced tomatoes, 2 bay leaves, and 3 thyme sprigs. Bring to a simmer.
  6. Step 6: Cover and cook on low heat for 2 to 2.5 hours until beef is tender and stew thickens, stirring occasionally.
  7. Step 7: Remove bay leaves and thyme sprigs before serving hot with crusty bread or over rice.

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Frequently asked questions

How long does Smoked Regional Red Chili Beef Stew with Roasted Vegetables take to make?

Total time is about 180 minutes (30 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Regional Red Chili Beef Stew with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked red chili powder from drying out.

Can I substitute ingredients in Smoked Regional Red Chili Beef Stew with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Regional Red Chili Beef Stew with Roasted Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Regional Red Chili Beef Stew with Roasted Vegetables?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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