Southwestern Beef and Bean Stew
Southwestern Beef and Bean Stew is deeply flavored with spices and chiles. Make this crowd-pleasing easy recipe for a hearty, soul-warming meal on a cold day.
Ingredients
-
Frequently Used
-
-
-
-
-
Frequently Used
-
Frequently Used
-
-
Frequently Used
-
Frequently Used
-
Frequently Used
-
Frequently Used
-
Frequently Used
Preparation
- Cut the chuck arm roast into 1/2 inch cubes.
- Peel and chop 1 large onion into 2 cups.
- Finely dice 3 cloves of garlic.
- Season roast cubes with salt and pepper.
- Heat oil in a heavy bottom pot over medium high heat.
- Sear cubes in two or three batches to brown at least two sides; remove cubes from pan.
- Add onion, garlic, cumin and ancho pepper; stir to clean browned beef bits from bottom of pan, about 5 minutes.
- Add tomatoes and green chilies.
- Bring to a boil, reduce heat, cover and simmer 10 minutes.
- Add beans, frozen corn and browned cubes to the pot.
- Simmer on very low an additional 30 minutes.
- Ladle into bowls, garnish with sour cream, avocado and cilantro and serve.
There is no nutrition information available on this recipe.