Description
A hearty and flavorful beef stew perfect for any occasion.
Ingredients
Scale
- 3 lbs beef stew
- to taste salt
- to taste freshly ground black pepper
- 2–3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 Roma tomatoes, peeled and chopped
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 pinches ground cayenne
- 2 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 2 bay leaves
- to taste chopped cilantro
Instructions
- Generously salt and pepper the beef stew. Heat 1½ tablespoons olive oil in a Dutch oven over medium heat. Brown the beef in batches, adding more oil if needed. Move the browned beef to a plate.
- Add more oil if needed. Cook the onions and bell peppers over medium-low heat until soft. Add the tomatoes, garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute while stirring.
- Sprinkle in the flour and cook for 2 minutes, stirring constantly.
- Slowly stir in the beef broth. Add the bay leaves and browned beef. Cover and simmer over low heat for 1-1½ hours or until the meat is fork-tender.
- Remove the bay leaves. Season with salt and freshly ground black pepper to taste. Garnish with chopped cilantro.
Notes
- For a richer flavor, allow the stew to sit overnight in the refrigerator and reheat before serving.
- Serve with crusty bread for an added touch.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: stove
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg