Southwestern Beef Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
 
Ingredients
  • 2 lb stewing beef, cubed
  • 4 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 onions, peeled and thinly sliced
  • 1 whole head of garlic, peeled
  • 2 red bell peppers, seeded and cut into chunks
  • 1 to 2 tablespoons chili powder (I only used 1 tablespoon)
  • 1 28 oz can of whole tomatoes
  • 1 18 oz (540ml) can of pinto beans, drained and rinsed
  • 1cup frozen kernel corn
  • 1 bunch cilantro, chopped
  • 1 or 2 jalapeno peppers, seeded and minced (optional)
Instructions
  1. Season the beef pieces with salt and pepper. In a Dutch oven, heat oil over medium high heat. Brown beef in batches, adding more oil as needed. Remove and set aside.
  2. In the same pan, add the onions and garlic. Stir well with a wooden spoon, scraping any brown bits from the bottom of the pan. Continue cooking until the onions are golden brown.
  3. Add the red bell pepper and jalapeno, if using. Stir in the chili powder, canned tomatoes, beans and the browned beef.
  4. Stir well and bring to a simmer. Cover with a lid and continue at a low simmer over low heat for an hour or so.
  5. Stir in the frozen corn and chopped cilantro. Taste and season with salt and pepper, if needed.
  6. Serve and enjoy!
Notes
Recipe adapted from the cookbook “The Best of Chef at Home”.
Recipe by Salu Salo Recipes at https://salu-salo.com/southwestern-beef-stew/