Ingredients with Measurements:
- 1 lb beef chuck, cut into 1-inch cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Stir in the diced tomatoes, kidney beans, green bell pepper, jalapeño pepper, chili powder, cumin, smoked paprika, salt, and black pepper.
5. Pour in the beef broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
7. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 16g
Carbohydrates: 28g
Protein: 30g
Sodium: 1350mg
Sugar: 8g
Fiber: 9g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Kidney beans can be substituted with black beans or pinto beans.
- Green bell pepper can be substituted with red bell pepper or poblano pepper.
- Jalapeño pepper can be substituted with serrano pepper or cayenne pepper.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use ground beef instead of cubed beef for a quicker cooking time.
- Add corn or diced carrots for extra vegetables.
- Use fire-roasted diced tomatoes for a smokier flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- For a thicker stew, mix 1 tbsp cornstarch with 1/4 cup cold water and stir into the stew during the last 10 minutes of cooking.
- Serve with a dollop of sour cream or shredded cheese on top.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sour cream, shredded cheese
Pairings:
Crusty bread, rice, or cornbread
Suggested side dishes:
Roasted vegetables, green salad, or coleslaw
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few more minutes to reduce the liquid.
- If the stew is too spicy, reduce the amount of chili powder or jalapeño pepper.
Food safety advice:
- Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F.
- Refrigerate leftovers promptly and discard any leftovers that have been at room temperature for more than 2 hours.
Food history:
Stews have been a staple of many cultures for centuries, as they are an easy way to cook tough cuts of meat and stretch ingredients. This spicy beef and tomato stew is a variation of the classic American beef stew, with the addition of chili powder and jalapeño pepper for a kick of heat.
Flavor profiles:
Savory, spicy, smoky
Serving suggestions:
Serve hot with crusty bread or rice for a hearty meal.
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