Description
A comforting and flavorful dish packed with tender beef, hearty beans, and vibrant vegetables, perfect for cozy gatherings or warming up on chilly days.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can black beans (15 oz), drained and rinsed
- 2 cups sweet corn (fresh or frozen)
- 1 can diced tomatoes (14.5 oz)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tsp cumin
- 2 tsp chili powder
- Salt and pepper to taste
- 4 cups water or broth
Instructions
- Cut the beef chuck roast into bite-sized cubes. Heat a large pot over medium-high heat and add a splash of oil. Brown the beef on all sides for added flavor.
- Remove the browned beef from the pot. In the same pot, sauté chopped onions and bell peppers until softened (about 5 minutes). Add minced garlic and cook for an additional minute.
- Return the browned beef to the pot. Add kidney beans, black beans, sweet corn, diced tomatoes, cumin, chili powder, salt, pepper, and enough water or broth to cover everything (about 4 cups).
- Bring to a boil over high heat. Reduce to low heat and let it simmer gently for at least one hour. Stir occasionally.
- After simmering for an hour, taste your stew and adjust seasoning as needed.
- Ladle generous portions into bowls and enjoy with crusty bread or cornbread if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added richness, consider using lean ground turkey instead of beef. Feel free to customize with seasonal vegetables or add jalapeños for some heat.