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. 😀
Cooking Tips
For the best flavor in your Southwestern beef stew, consider browning the meat before adding it to the pot. Searing the beef in a hot pan helps lock in juices and creates a rich flavor base. When you add your spices, like chili powder and cumin, do it after browning the meat. This allows the spices to toast slightly, enhancing their flavors. If you’re using dried beans, soak them overnight to ensure they cook evenly. If you’re short on time, canned beans can be a great shortcut. Just rinse and drain them before adding to the stew. Simmering the stew for at least an hour is crucial. The longer it cooks, the more tender the meat becomes, and the flavors meld beautifully. Stir occasionally to prevent sticking. If the stew becomes too thick, a splash of beef broth or water can help adjust the consistency without losing flavor.
Serving Suggestions
This Southwestern beef stew is delicious on its own, but there are plenty of ways to elevate the meal. Serve it with warm, crusty bread for dipping, or alongside a simple green salad for some freshness. If you’re feeling adventurous, add a dollop of sour cream or Greek yogurt on top for creaminess and a cooling effect against the spices. Chopped avocado or a sprinkle of crumbled queso fresco can also enhance the flavors and add a nice texture. For a heartier meal, serve it over rice or quinoa. If you’re feeding a crowd, pairing it with tortilla chips or a side of cornbread can make for a fun and casual dining experience. Don’t forget to garnish with fresh cilantro for a pop of color and flavor. It’s a great way to make each bowl feel special and personalized.
Frequently Asked Questions
What can I substitute for the pinto beans?
If you’re not a fan of pinto beans, black beans or kidney beans work great too. They both have a nice texture and will still give your stew that hearty feel.
How should I store leftovers?
Let the stew cool down to room temperature, then transfer it to an airtight container. It will keep in the fridge for about 3 to 4 days, or you can freeze it for up to 3 months.
Can I make this stew ahead of time?
Making it ahead is a great idea! The flavors actually improve after a day in the fridge, so you can prepare it the night before and just reheat before serving.
What should I serve with Southwestern beef stew?
This stew pairs really well with cornbread or crusty bread to soak up all that delicious broth. A simple side salad can also balance out the meal nicely.
What are some common mistakes when making beef stew?
One common mistake is not browning the meat first, which adds so much flavor. Also, rushing the simmering time can leave the meat tough, so give it enough time to become tender.
Southwestern Beef Stew
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
- 1 cup frozen kernel corn
- 1 bunch cilantro chopped
- 1 or 2 jalapeno peppers seeded and minced (optional)
Instructions
- 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!
Notes
Nutrition
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