Description
A delicious and comforting beef stew that’s quick to prepare and perfect for the whole family.
Ingredients
Scale
- ¼ cup olive oil (or vegetable oil)
- 3 pounds stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 3 large roma tomatoes, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons cumin (ground)
- 1½ teaspoons chili powder
- 1 tablespoon tomato paste
- 1 cube beef bouillon
- 3 tablespoons all-purpose flour
- 3–4 cups low sodium beef broth
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the stew meat and brown on all sides for about 5-7 minutes.
- Remove the beef and add the remaining olive oil to the skillet. Sauté the onion and bell pepper for 3 minutes until onions are translucent, then add garlic and cook for another minute.
- Add the fresh diced tomatoes and cook for 1 minute. Stir in salt, black pepper, cumin, and chili powder.
- Add tomato paste and crumbled beef bouillon to the mixture, stirring well to deglaze the pan.
- Sprinkle flour over the mixture, stir, and cook for 1-2 minutes. Gradually add 1 cup of beef broth while stirring.
- Reintroduce the seared beef back to the skillet, add another 2 cups of beef broth, stir, cover, and let simmer on low heat for 1.5 hours.
- Adjust seasoning and garnish with cilantro before serving.
Notes
This stew can be customized with different vegetables or spices based on personal preference. It’s perfect for using up leftover ingredients.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg