Beefy Chili Stew (Printable Version)
Hearty beef and bean stew simmered in rich chili sauce with tender vegetables. Comfort food at its finest.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, chopped
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 2 carrots, sliced
06 - 1 can (14 oz) diced tomatoes
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
→ Spices & Seasonings
09 - 3 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper (optional, to taste)
13 - Salt and pepper, to taste
→ Liquids
14 - 4 cups beef broth
15 - 2 tbsp tomato paste
→ Oils
16 - 2 tbsp olive oil
# Directions:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in a single layer, working in batches if needed, and brown on all sides until deeply seared. Remove the beef and set aside.
02 - Add the chopped onion, diced green bell pepper, sliced carrots, and minced garlic to the pot. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
03 - Stir in the tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring constantly, until the spices are fragrant and the paste coats the vegetables.
04 - Return the browned beef to the pot. Pour in the diced tomatoes and beef broth, stirring to combine. Bring the mixture to a steady simmer.
05 - Reduce the heat to low, cover the pot, and cook for 1 hour, stirring occasionally, until the beef begins to become tender.
06 - Stir in the drained kidney beans and black beans. Continue simmering uncovered for 20 to 30 minutes until the stew thickens and the beef is fork-tender.
07 - Taste the stew and adjust salt, pepper, and chili heat to your preference. Ladle into bowls and serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Hints:
01 -
- The broth tastes like it took all day but most of the work happens in the first twenty minutes.
- It freezes so well that I now make a double batch every fall and forget about it until a desperate Tuesday in January saves me.
02 -
- If you crowd the beef in the pan during the searing step it will steam instead of brown and you will lose the entire depth of flavor that makes this stew worth the wait.
- The stew will taste even better the next day because the starch from the beans thickens the broth overnight in the fridge.
03 -
- Pat the beef completely dry with paper towels before seasoning and searing because moisture is the enemy of a good crust.
- Let the finished stew rest off the heat for ten minutes before serving because the flavors settle and the texture improves dramatically.