Spicy Southwestern Beef Stew
Warm up your dinner table with this hearty Spicy Southwestern Beef Stew. This aromatic dish combines tender diced beef, red kidney beans, and a medley of spices, giving a robust flavor profile that resonates with Southwestern cuisine. Perfect for family gatherings, this stew allows flavors to meld beautifully with simmering, creating a comforting and satisfying meal. Ideal for chilly evenings, serve it alongside fragrant basmati rice and a refreshing green salad for a complete dinner. Best of all, it can easily be adapted for a crock pot – just skip the excess water for a thicker consistency!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Red kidney beans
1 (19-ounce can, drained and rinsed)
Boneless bottom round roast
2 (pounds, cut into 3/4-inch cubes)
Chili powder
1/4 (cup)
Ground cumin
2 (teaspoons)
Ground coriander
1 (teaspoon)
Dried oregano
1 (teaspoon)
Dried ancho chili powder
1 (teaspoon (optional))
Ground allspice
1/4 (teaspoon)
Ground cinnamon
1/4 (teaspoon)
Vegetable oil
3 (tablespoons, divided)
Onions
2 (chopped)
Garlic cloves
4 (minced)
Diced tomatoes
1 (28-ounce can)
Salt
1 (teaspoon)
Granulated sugar
1/2 (teaspoon)
Instructions
1
In a small mixing bowl, combine the chili powder, ground cumin, ground coriander, dried oregano, optional ancho chili powder, ground allspice, and ground cinnamon. Stir in 2 tablespoons of vegetable oil to create a paste and set aside.
2
Heat the remaining tablespoon of oil in a Dutch oven or large saucepan over medium-high heat.
3
In batches, brown the cubes of beef, ensuring not to overcrowd the pan. Once browned, transfer to a plate and drain any excess fat.
4
In the same pan, reduce the heat to medium and add chopped onions and minced garlic. Sauté for about 5 minutes until the onions are golden.
5
Add the spice paste to the pan with the onions and garlic, frying for 30 seconds until fragrant.
6
Return the browned beef to the pan and stir for another minute to combine with the spices.
7
Incorporate the drained kidney beans, diced tomatoes, salt, sugar, and 2 cups of water into the mixture. Increase the heat to bring to a boil.
8
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour.
9
After an hour, uncover the pot and continue to simmer for an additional 30 minutes until the stew has thickened slightly and the meat is tender.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Southwestern Beef Stew?
It is a hearty dish combining tender diced beef, red kidney beans, and a robust medley of Southwestern spices.
What cut of beef is recommended for this stew?
The recipe calls for 2 pounds of boneless bottom round roast, cut into 3/4-inch cubes.
What type of beans are used in this recipe?
It uses one 19-ounce can of red kidney beans, which should be drained and rinsed.
How do I make the spice paste?
Combine chili powder, cumin, coriander, oregano, optional ancho chili powder, allspice, and cinnamon with 2 tablespoons of vegetable oil.
Can I make this stew in a crock pot?
Yes, it is easily adaptable for a crock pot; just skip the excess water for a thicker consistency.
How long does the stew need to simmer?
The stew simmers for a total of 1 hour and 30 minutes: 1 hour covered and 30 minutes uncovered.
What should I serve with Spicy Southwestern Beef Stew?
It is best served alongside fragrant basmati rice and a refreshing green salad.
Why is the stew simmered uncovered for the last 30 minutes?
Simmering uncovered helps the stew thicken slightly and ensures the meat becomes tender.
How much garlic is included in the recipe?
The recipe requires 4 cloves of minced garlic.
Is there any sugar in this beef stew?
Yes, 1/2 teaspoon of granulated sugar is added to the mixture.
What kind of tomatoes are used?
The recipe uses one 28-ounce can of diced tomatoes.
How many onions are needed?
You will need 2 chopped onions for this recipe.
What spices make up the Southwestern flavor profile?
The flavor comes from chili powder, cumin, coriander, oregano, ancho chili powder, allspice, and cinnamon.
How much oil is needed in total?
A total of 3 tablespoons of vegetable oil is used, divided between the spice paste and the pan.
What is the first step in the instructions?
The first step is to mix the dry spices with 2 tablespoons of oil to create a paste.
How do I brown the beef?
Brown the beef cubes in batches in a Dutch oven over medium-high heat, ensuring not to overcrowd the pan.
How long should I saute the onions and garlic?
Sauté them for about 5 minutes until the onions are golden.
When do I add the spice paste to the pan?
Add the spice paste to the onions and garlic after they have sautéed for 5 minutes, then fry for 30 seconds.
How much water is added for the stovetop version?
Add 2 cups of water before bringing the mixture to a boil.
Is the ancho chili powder mandatory?
No, the 1 teaspoon of dried ancho chili powder is optional.
What size should the beef cubes be?
The beef should be cut into approximately 3/4-inch cubes.
What is the purpose of browning the beef in batches?
Browning in batches prevents overcrowding, which allows the meat to sear properly rather than steaming.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of salt.
What type of pot is best for this recipe?
A Dutch oven or a large saucepan is recommended.
Can I use different beans?
While the recipe specifies red kidney beans, they are a staple for the Southwestern profile.
What are the tags associated with this recipe?
Tags include stew, beef, southwestern, family meal, hearty, crock pot, comfort food, and bean stew.
Is this recipe good for cold weather?
Yes, it is described as an ideal meal for chilly evenings.
How much chili powder is used?
The recipe uses 1/4 cup of chili powder.
Do I need to drain the fat?
Yes, after browning the beef, you should drain any excess fat from the pan.
What is the total number of ingredients?
There are 15 ingredients used in this recipe.