Description
Rich aromas of cumin and smoked paprika waft through the kitchen as tender beef, creamy beans, and sweet corn meld in a spicy broth, creating a warming stew that comforts and excites your taste buds.
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 medium bell peppers diced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 14 ounce can diced tomatoes undrained
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 15 ounce can pinto beans drained and rinsed
- 1 cup frozen corn
- 2 medium potatoes peeled and diced
- 1 tablespoon Worcestershire sauce
Instructions
- In a large skillet heat olive oil over medium-high heat.
- Add beef cubes and brown on all sides, about 5 minutes.
- Transfer browned beef to slow cooker.
- Add onion, garlic, and bell peppers to the same skillet; cook until softened, about 4 minutes, then transfer to slow cooker.
- Stir chili powder, cumin, smoked paprika, and cayenne pepper into the slow cooker.
- Add diced tomatoes, tomato paste, beef broth, pinto beans, corn, potatoes, and Worcestershire sauce; stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until beef is tender.
- Taste and season with salt and pepper as needed.
- Remove any excess fat, stir stew, and ladle into bowls before serving.
Notes
- This stew develops deeper flavors when reheated the next day.
- Adjust cayenne pepper for your desired level of heat.
- Serve with warm cornbread or flour tortillas.
- Store leftovers in an airtight container in the refrigerator up to 4 days.