Description
A classic comfort food with tender beef and vegetables cooked in a rich broth, perfect for cold days.
Ingredients
Scale
- 1/4 cup olive oil or vegetable oil
- 3 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 3 Roma tomatoes, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp ground cumin
- 1 1/2 tsp chili powder
- 1 tbsp tomato paste
- 1 beef bouillon cube
- 3 tbsp all-purpose flour
- 3–4 cups low-sodium beef broth
- 2 tbsp chopped fresh cilantro, for garnish
Instructions
- Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Sear the beef until browned on all sides (about 5–7 minutes per batch). Set the beef aside.
- Add the remaining oil to the skillet. Sauté the onions and bell pepper for about 3 minutes. Then, add the garlic and cook for 1 more minute. Add the tomatoes and cook for another minute.
- Season the mixture with salt, pepper, cumin, and chili powder. Stir in the tomato paste and crumble in the bouillon cube. Sprinkle flour over the mixture and stir for 1–2 minutes to form a roux.
- Gradually add 1 cup of broth, stirring constantly to form a thick base.
- Return the seared beef to the pan. Pour in 2 more cups of broth, mix well, and bring to a gentle simmer. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally.
- Adjust seasoning if needed. Sprinkle with cilantro before serving.
Notes
Serve with rice, refried beans, or warm tortillas. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: beef stew, comfort food, hearty meal, slow-cooked