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Chili Beef Stew

 Chili Beef Stew
“Given to me by my mother, this spicy stew became a favorite with my own five children,” writes Evelyn Bullington from Temple City, California. We've pared it down for a twosome. Tip: Leftover beef broth can be frozen for a future use.
2 ServingsPrep: 20 min. Cook: 1-1/2 hours


  • 1/2 pound beef stew meat, cut into 1-inch cubes
  • 2 teaspoons canola oil
  • 3/4 cup chopped onion
  • 2/3 cup chopped green pepper
  • 1 cup canned diced tomatoes
  • 1/2 cup beef broth
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons chili powder
  • 1 small garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/3 cup canned pinto beans, rinsed and drained


  • In a large saucepan, brown meat in oil on all sides. Remove and set
  • aside. In the same pan, saute onion and green pepper until tender.
  • Return meat to the pan.
  • Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and
  • pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to
  • 2 hours or until meat is tender. Stir in beans; heat through. Yield:
  • 2 servings.
Nutritional Facts: 1-1/2 cups (prepared with reduced-sodium broth) equals 318 calories, 13 g fat (3 g saturated fat), 72 mg cholesterol, 398 mg sodium,

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Chili Beef Stew (continued)

Nutritional Facts: 23 g carbohydrate, 7 g fiber, 27 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.