This flavorful beef stew is a snap to prepare, and the ingredients and seasonings make the stew taste like a hearty beef and bean chili. The tender beef and chili flavors are combined with beans and corn for a fabulous everyday meal. It's also an excellent dish to make for a party or tailgating event, and it can be kept warm in the slow cooker for serving.
This hearty stew makes a fabulous meal with freshly baked cornbread. Or serve the stew with biscuits or crusty rolls. It is also delicious served with cornmeal waffles.
Some other ingredients that could be added to the stew include minced jalapeno peppers, crushed red pepper flakes, or smoky dried ancho chiles.
- 2 pounds chuck stew beef
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 tablespoons good-quality chili powder
- 1 can/14.5 ounces diced tomatoes, plain, with peppers, or zesty chili-style
- 1 can/4 ounces chopped mild green chile peppers
- 1 cup low sodium or unsalted beef broth
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1/4 cup water
- 2 cans kidney beans or small red beans (28 to 32 ounces total)
- 1 can whole kernel corn, drained (approximately 15 ounces)
Cut the beef into 1/2-inch cubes.
Heat the vegetable oil a heavy Dutch oven or stockpot over medium-high heat. When the oil is hot, add the beef cubes. Cook, stirring frequently until the beef is browned. Remove the beef with a slotted spoon and drain off all but 2 tablespoons of the drippings.
Reduce the heat to medium and add the onion and green bell pepper. Cook, stirring until the onions are translucent.
Add the garlic and chili powder to the onion and bell pepper mixture. Continue cooking, stirring constantly, for about 1 minute.
Add tomatoes and green chile and then stir in the beef broth, salt, and pepper. Return meat to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 1/2 to 2 hours, or until meat is tender.
Drain the beans — no need to rinse — and corn and add them to the stew mixture. Bring the stew back to a simmer.
In a cup, blend the flour with 1/4 cup of cold water; stir into the stew. Cook, stirring constantly until thickened.