I love making beef stew because it is a hearty dish and an excellent lunch to take to work. I found this recipe from a cookbook I frequently refer to if I need new recipes to make. It is different from the usual beef stew I normally cook for my family. It does not have the usual ingredients that I know beef stew usually has. Instead of potatoes and carrots, this recipe uses beans, corn and cilantro. Furthermore it uses jalapeno and chili powder, thus making this dish spicy. I am not a big fan of spicy food so I omitted the jalapeno and reduced the amount of chili powder in the dish. Other than that, I love this dish especially when the meat is melt-in-your-mouth tender after more than an hour of simmering. The addition of my favorite pinto beans and corn make this beef stew very delicious and satisfying. 😀
- 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)
- 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.
- 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.
- Add the red bell pepper and jalapeno, if using. Stir in the chili powder, canned tomatoes, beans and the browned beef.
- 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.
- Stir in the frozen corn and chopped cilantro. Taste and season with salt and pepper, if needed.
- Serve and enjoy!
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