½ lb boneless beef chuck, cut into ¼” cubes

¼ c vegetable oil

½ c fresh or frozen peas

1 white onion, finely chopped

½ c finely chopped peeled tomato

¼ c Peppermaster Original Fusion Fire

1½ t salt

1½ c chicken broth (homemade or canned) or cold water, plus more as needed

4 potatoes, peeled, cooked

2 c cooked white rice

1 T parsley leaves, fresh, finely chopped


In a casserole or stockpot, combine the beef with the vegetable oil, peas, onion, tomato, Peppermaster Original Fusion Fire, salt and broth. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the beef is tender, about 2 hours, stirring occasionally. Add broth as necessary so the stew remains juicy. The liquid should remain thick, but not syrupy.

In 4 individual bowls, place 1 potato and a large spoonful of steamed rice. Ladle the stew into the bowl, sprinkle with the chopped parsley, and serve.

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