Southwestern Beef Stew
Warm up your table with the bold, zesty flavors of Southwestern Beef Stew! This hearty, one-pot meal combines tender chunks of seared beef, smoky spices like cumin and paprika, and a medley of vibrant vegetables, including sweet corn, black beans, and bell peppers. Simmered to perfection with red potatoes and beef broth, this comforting stew is the ultimate fusion of robust flavors and wholesome ingredients. A garnish of fresh cilantro and a squeeze of lime add the perfect finishing touch, balancing the spices with a refreshing kick. Perfect for cozy family dinners or meal prep, this savory recipe brings the taste of the Southwest straight to your kitchen!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, minced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons chili powder
- 14 ounces diced tomatoes, canned
- 3 cups beef broth
- 1 cup frozen corn
- 15 ounces black beans, drained and rinsed
- 4 small red potatoes, diced
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, sliced into wedges
Instructions
Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes. Season the beef cubes evenly with 1 teaspoon of salt and the black pepper.
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, about 2-3 minutes per side. Remove the beef and set it aside on a plate.
Lower the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, red and green bell peppers, and jalapeño. Cook for an additional 2-3 minutes, stirring frequently.
Add the cumin, smoked paprika, and chili powder to the vegetables, stirring well to coat the mixture in spices. Let the spices toast for 1 minute to enhance their flavor.
Pour in the canned diced tomatoes with their juices and the beef broth. Stir well to combine, scraping the bottom of the pot to release any browned bits.
Return the seared beef cubes to the pot, along with the remaining 1 teaspoon of salt. Bring the mixture to a simmer, then lower the heat to low and cover. Let it cook gently for 1 hour, stirring occasionally.
Add the diced red potatoes to the stew and continue cooking for 30 minutes, or until the potatoes are tender.
Stir in the frozen corn and black beans, and cook for another 10-15 minutes, allowing the flavors to meld.
Taste the stew and adjust seasoning with additional salt or spices if needed.
Ladle the Southwestern Beef Stew into bowls. Garnish with a sprinkle of fresh cilantro and serve with a lime wedge on the side for a bright, zesty finish.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1348 mg | 29% | |
*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.
