Ingredients
Equipment
Method
- In a large Dutch oven over medium-high heat, add the ground beef and stew meat. Allow it to brown nicely for about 5-7 minutes, ensuring to break the ground beef into crumbles. Once browned, transfer the meat to a bowl, leaving the rendered fat behind.
- In the same pot, add the diced onion, carrots, and bell pepper. Sauté for about 4-5 minutes until slightly softened, then add the minced garlic and sauté for an additional minute until fragrant.
- Return the cooked beef to the pot and add the diced potatoes, tomatoes (with juice), drained black beans, corn, beef broth, chili powder, cumin, and season with salt and pepper. Bring the mixture to a gentle boil and reduce heat to low.
- Cover and let it simmer for about 45 minutes, stirring occasionally. This allows the flavors to meld beautifully, filling your kitchen with a delightful aroma. If the stew thickens too much, add a splash of water or broth as needed.
- Once simmered, the stew should be thickened with tender vegetables. Serve hot, garnished with fresh cilantro for added flavor and a pop of color.
Notes
Chill before serving to let flavors deepen. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.