Taste of Home
Chili Beef Stew
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 2 servings.
“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.
Ingredients
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1/2 pound beef stew meat, cut into 1-inch cubes
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2 teaspoons canola oil
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3/4 cup chopped onion
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2/3 cup chopped green pepper
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1 cup canned diced tomatoes
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1/2 cup beef broth
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2 tablespoons minced fresh parsley
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1-1/2 teaspoons chili powder
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1 small garlic clove, minced
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1/4 teaspoon ground cumin
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1/4 teaspoon pepper
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1/3 cup canned pinto beans, rinsed and drained
Directions
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1.
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.
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2.
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.
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