Football Lovers Stew
Warm up game day with a hearty pot of Football Lovers Stew, a crowd-pleasing recipe perfect for any tailgate or cozy night in. Packed with tender chunks of seared beef, savory vegetables, and two types of hearty beans, this stew offers a winning combination of flavor and comfort. Simmered in a rich, tomato-based broth infused with smoky paprika, earthy cumin, and aromatic oregano, each spoonful is bursting with bold, satisfying flavors. Ready in just under two hours, this one-pot wonder is as easy as it is delicious, making it ideal for feeding a hungry crowd. Serve it steaming hot with crusty bread or crispy tortilla chips, and watch as it becomes the MVP of your football spread. Perfect for meal prepping, leftovers, or cheering on your favorite team, this game-day favorite is sure to score!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef chuck, cubed
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 2 large russet potatoes, peeled and cubed
- 14 ounces canned diced tomatoes
- 4 cups beef broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef chuck cubes with a pinch of salt and black pepper, then sear them in the pot until browned on all sides. Work in batches if necessary to avoid overcrowding. Remove the beef and set it aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the sliced carrots, celery, and cubed potatoes to the pot, stirring to combine.
Return the seared beef to the pot, along with the canned diced tomatoes and beef broth. Stir well.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 60 minutes, stirring occasionally.
After an hour, add the drained and rinsed kidney beans and black beans to the pot.
Stir in the paprika, ground cumin, dried oregano, salt, and black pepper. Simmer for an additional 30 minutes, uncovered, to allow the flavors to meld and the broth to thicken slightly.
Taste and adjust seasoning if necessary. If desired, garnish with fresh parsley before serving.
Serve hot with crusty bread or tortilla chips on the side. Enjoy the game!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 6.9 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 1651 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
