Southwestern Beef Stew

Rich and hearty Southwestern Beef Stew combines tender beef, roasted garlic, and vibrant bell peppers for a cozy dish packed with bold flavors and a satisfying texture. It's an easy one-pot meal that warms you up with every spoonful.

Course Main Course

Cuisine Mexican

Keyword beef stew, chili, comfort food, hearty meal, southwestern

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings to 6 servings

Calories 450kcal

Author Liza Agbanlog

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

Recipe adapted from the cookbook “The Best of Chef at Home”.

Nutrition