San Antonio Stew
Warm up with a hearty bowl of San Antonio Stew, a flavor-packed Tex-Mex-inspired dish that blends tender, seared beef chuck roast with vibrant vegetables, bold spices, and hearty additions like red potatoes, black beans, and corn. This one-pot wonder is simmered to perfection in a rich broth of tomatoes and beef stock, infused with smoky paprika, cumin, and chili powder, creating a stew that's both comforting and zesty. Topped with fresh cilantro and served with lime wedges for a bright, citrusy finish, this stew makes for a satisfying and flavorful meal the whole family will love. Perfect for weeknight dinners or casual gatherings, San Antonio Stew is easy to prepare and offers a taste of the Southwest in every bite.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 small jalapeño pepper, minced (seeds removed for less heat, optional)
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 15-ounce can diced tomatoes, with juice
- 4 cups beef broth
- 3 medium red potatoes, cut into 1-inch chunks
- 1 cup frozen corn kernels
- 1 15-ounce can black beans, rinsed and drained
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
Season the cubed beef with salt and black pepper. Set aside.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides, approximately 3-4 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic, red bell pepper, green bell pepper, and jalapeño pepper, and cook for an additional 3 minutes.
Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
Return the seared beef to the pot and pour in the diced tomatoes (with their juice) and beef broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the red potatoes to the pot. Continue to simmer, covered, for an additional 30 minutes or until the potatoes are tender.
Stir in the frozen corn and black beans, and cook for an additional 5 minutes until heated through.
Taste and adjust seasoning with additional salt or spices as needed.
Ladle the stew into bowls and garnish with chopped cilantro. Serve with lime wedges on the side for squeezing over the stew.
Nutrition Facts
Calories |
3434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 9095 mg | 395% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 45.3 g | ||
| Protein | 210.7 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 7663 mg | 163% | |
*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.
