Tex Mex Beef Stew
Warm up with a hearty bowl of Tex Mex Beef Stew, a bold and flavorful fusion of tender beef chuck roast, vibrant bell peppers, and zesty spices like chili powder and cumin. Simmered to perfection in a rich broth infused with diced tomatoes with green chilies, this stew is further elevated by the addition of black beans, sweet corn, and a squeeze of fresh lime for a tangy finish. Perfect for cozy family dinners or meal prepping, this recipe offers a tantalizing blend of Tex-Mex flavors in every bite. Top with shredded cheese, sour cream, or crispy tortilla chips for an irresistible dish that’ll have everyone coming back for seconds. Ready in just over two hours, this comforting stew is a must-try for fans of hearty, spice-forward meals!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 14.5-ounce can diced tomatoes with green chilies
- 4 cups beef broth
- 1 15-ounce can black beans
- 1 cup corn kernels
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro
- 1 whole lime
Instructions
Cut the beef chuck roast into 1-inch cubes and season generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
Dice the onion and mince the garlic. Chop the red and green bell peppers into bite-sized pieces.
Add the remaining 1 tablespoon of olive oil to the pot, then sauté the onion until softened, about 5 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the diced red and green bell peppers to the pot and cook for 3-4 minutes until they begin to soften.
Stir in the chili powder, cumin, paprika, oregano, and tomato paste. Cook for 1 minute to toast the spices and evenly coat the vegetables.
Return the browned beef to the pot and pour in the beef broth. Add the diced tomatoes with green chilies, including their juices. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 hours, stirring occasionally to ensure nothing sticks to the bottom.
After 1.5 hours, stir in the black beans (drained and rinsed) and the corn kernels. Allow the stew to simmer, uncovered, for an additional 20-30 minutes until the beef is tender, and the stew has thickened.
Taste and adjust seasoning with additional salt or spices, if needed.
Chop the fresh cilantro and stir it into the stew. Squeeze the juice of one lime over the top right before serving for a burst of freshness.
Serve the Tex Mex Beef Stew hot with your favorite toppings, such as shredded cheese, sour cream, or tortilla chips, if desired.
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.7 g | 282% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9854 mg | 428% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 38.9 g | ||
| Protein | 212.3 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 5103 mg | 109% | |
*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.
