Warm, and very tasty, this beef stew is loaded with tender beef, colorful vegetables, and a rich, savory broth. Every spoonful bursts with flavor, making it the perfect comfort food for chilly evenings or family dinners.
Ingredients:
- 1 lb ground beef or ground chuck
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 cups diced potatoes (about 2 medium potatoes)
- 1 cup baby carrots, sliced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 cup frozen or canned corn
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups low-sodium beef broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive or avocado oil
Instructions
- Heat oil in a large Dutch oven or heavy pot over medium heat. Add onion, bell pepper, and garlic. Sauté until softened and fragrant, about 5 minutes.
- Add the ground beef and cook until browned and no longer pink. Break the meat into small pieces as it cooks.
- Stir in smoked paprika, chili powder, and cumin. Mix well to coat the meat and vegetables with the spices.
- Add diced potatoes, carrots, diced tomatoes with juice, corn, black beans, beef broth, salt, and pepper. Stir to combine.
- Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until potatoes and carrots are tender and the flavors are well blended.
- Taste and adjust seasoning if needed. Serve hot with warm crusty bread or cornbread for a hearty meal.
