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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.
45 minutes
Cook Time
8
Serves
0
Reviews (0)
45 minutes
Cook Time
8
Serves
0
Reviews (0)
Ingredients
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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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.
Nutrition Facts:
Serving Size
Total Calories
Calories from Fat
% Daily Value *
Total Fat
0 mg
Saturated Fat
0.00 mg
0 %
Trans Fat
0 mg
Cholesterol
0 mg
0 %
Total Carbohydrate
0 mg
0 %
Dietary Fiber
0 mg
0 %
Protein
0 mg
0 %
Potassium 0 mg
Sugars
0 mg
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