Bowl of spicy smoky beef stew made with ghost pepper hot sauce

Slow-Cooker Spicy Smoky Beef Stew

When the air turns crisp and comfort food calls, this spicy smoky beef stew delivers the ultimate one-pot meal to warm you up from the inside out. Slow-simmered with tender chunks of beef, rich tomatoes, and a bold blend of spices, this stew takes flavor to the next level thanks to our Cat in Heat Chipotle Ghost Pepper Hot Sauce.

Unlike your average beef stew, this recipe layers smoky chipotle heat with a ghost pepper kick — creating a balance of deep, savory richness and slow-building spice. Each bite brings out the complex flavors of fire-roasted chiles and garlic, making it a dish that’s equal parts cozy and adventurous.

Whether you’re cooking up a big batch for Sunday dinner or meal prepping for the week, this ghost pepper beef stew is perfect for anyone who loves bold flavors and a touch of danger in their bowl. Pair it with crusty bread or serve over rice to soak up every last drop of smoky, spicy goodness.

Slow-Cooker Spicy Smoky Beef Stew Recipe

By CFL Healthybear
Cook time: 8 hours

Ingredients

  • 3 lbs. beef chuck steak, cut into 3-inch thick cubes
  • 2 lbs. small pototos, like yukon gold or ruby reds
  • 3 carrots, cut into 1/2-inch pieces
  • 2 tablespoons paprika
  • 2 tablespoons dried parsley
  • 1 cube of beef bouillon
  • 2 tablespoons of Fat Cat Sandbox Blend or Spicy Sandbox All-Purpose Seasoning (or another garlic-heavy seasoning blend of your choosing)
  • 3 tablespoons balsamic vinegar
  • 1/4 cup ketchup
  • 1 cup dry red wine
  • 1 cup water
  • 1tsp - 2oz Fat Cat in Heat Chipotle-Ghost Pepper Blend (depending on desired-heat level)
  • salt and pepper to taste

Instructions

  • Add paprika, parsley, bouillon cube, Sandbox Blend Seasoning, vinegar, ketchup, wine, water and 1 tsp to 1 oz of Fat Cat in Heat Chipotle-Ghost Pepper Blend to a slow-cooker crock and whisk to combine well.
  • Add meat chunks and carrots and stir some to coat evenly with braising mixture.
  • Cover slow cooker and set to cook for 8 hours on "low" setting.
  • After 8 hours, remove beef and set aside. Then cut potatoes into 1/4-1/2 inch pieces (squares if you want but not necessary - just make them even in size so they cook evenly), add to slow cooker and stir to combine.
  • Cover and cook on "High" for another 30 minutes.
  • After 30 minutes, test potatoes - they should be done. If not, continue cooking for another 15 minutes.
  • Once potatoes are done, turn off heat, return beef to the crock and stir gently to combine, taking care not to break the meat up too much.
  • Taste mixture for seasoning; add salt, pepper and more Fat Cat in Heat Chipotle-Ghost Pepper Blend (for more spice) if desired. Stir in gently to combine.
  • Serve in a deep bowl and top with more dried parsley for garnish.

Notes

Recipe can be made on the stove in a heavy dutch oven -- just cook on low, covered, for appx. 2-3 hours or until beef is tender.
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