Description
A hearty and flavorful beef stew packed with vegetables and spices.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup bell peppers, chopped (mixed colors)
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the ingredients by chopping the beef, dicing the onion, mincing the garlic, and chopping the bell peppers.
- Heat olive oil in a large pot over medium-high heat. Sear the beef chunks until browned on all sides (about 5–7 minutes).
- Add onions and garlic; cook until onions are translucent (3–4 minutes). Stir in bell peppers.
- Pour in diced tomatoes with juice and beef broth until everything is covered.
- Stir in kidney beans and corn. Season with chili powder, cumin, salt, and pepper.
- Simmer on low heat for 45 minutes to an hour until flavors meld together.
Notes
- Adjust seasoning according to taste.
- For added flavor, consider marinating the beef overnight.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl