Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 jalapeno peppers, seeded and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups beef broth
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, jalapeno peppers, red and green bell peppers, and cook until the vegetables are tender, about 5 minutes.
4. Add the diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
5. Pour in the beef broth and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally.
7. Remove the lid and continue to simmer for an additional 30 minutes, or until the beef is tender and the stew has thickened.
8. Stir in the chopped cilantro.
9. Serve hot with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 390
Fat: 13g
Saturated Fat: 4g
Cholesterol: 80mg
Sodium: 980mg
Carbohydrates: 30g
Fiber: 8g
Sugar: 7g
Protein: 37g
Substitutions for ingredients:
- Ground beef or ground turkey can be used instead of beef chuck.
- Pinto beans or kidney beans can be used instead of black beans.
- Frozen corn can be used instead of canned corn.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use chicken instead of beef for a lighter version.
- Add a can of diced green chilies for extra heat.
- Top with shredded cheese and sour cream for a creamy finish.
Tips and tricks:
- For a thicker stew, mix 1 tbsp of cornstarch with 1 tbsp of water and stir it into the stew during the last 30 minutes of cooking.
- For a smokier flavor, use chipotle chili powder instead of regular chili powder.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store the stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
Serve the stew in individual bowls and garnish with a lime wedge and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
- Serve with warm tortillas or crusty bread.
- A side salad with avocado and tomatoes would complement the stew nicely.
Suggested side dishes:
- Mexican rice
- Refried beans
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, remove the lid and continue to simmer until it thickens.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
The origin of the name "Sonofabitch Stew" is unclear, but it is believed to have originated in the American Southwest. It is a hearty and flavorful stew that is perfect for cold winter nights.
Flavor profiles:
This stew is savory, smoky, and slightly spicy.
Serving suggestions:
Serve the stew hot with lime wedges and chopped cilantro for a burst of freshness.
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Region: Mexican