Description
A hearty, simple stew featuring beef, beans, and vegetables.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 4 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Season beef cubes with salt and pepper.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches. Remove beef and set aside.
- Add onion to the pot and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Return beef to the pot. Stir in diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, and oregano.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
- Taste and adjust seasoning with salt and pepper before serving.
Notes
- Serve hot with cornbread or crackers.
- You can add diced bell peppers with the onion for extra flavor.
- Prep Time: 20 min
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 7
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 40
- Cholesterol: 90
Keywords: Texas Cowboy Stew, beef stew, chili, hearty stew, beans, comfort food