Chili Beef Stew Recipe
Chili Beef Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 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

Directions

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.
Originally published as Chili Beef Stew in Cooking for 2 Fall 2007, p7

Nutritional Facts

1-1/2 cups: 318 calories, 13g fat (3g saturated fat), 72mg cholesterol, 398mg sodium, 23g carbohydrate (10g sugars, 7g fiber), 27g protein.

  • 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
  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.
  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. Yield: 2 servings.
Originally published as Chili Beef Stew in Cooking for 2 Fall 2007, p7

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