Ingredients
Scale
- 1 lb ground beef or chuck roast (cubed)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 2 cups potatoes, cubed
- 1 can pinto beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 4 cups beef broth
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin (optional)
- Salt and pepper, to taste
- Smoked sausage, sliced (optional)
- Fresh parsley, chopped (optional)
Instructions
- Heat a little oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef, letting it develop caramelized bits for extra flavor. Drain excess fat if needed.
- Add onion, garlic, and bell pepper (if using). Sauté until softened.
- Stir in chili powder, smoked paprika, and cumin, letting spices bloom for richer flavor.
- Add beans, corn, diced tomatoes, and potatoes. Stir to combine, scraping up any browned bits.
- Pour in beef broth until ingredients are just covered. Bring to a boil, then reduce to a simmer.
- Cook for 30–60 minutes, until potatoes are tender and flavors are well combined.
- Taste and adjust seasoning with salt, pepper, or extra spices as desired.
- Remove from heat and let rest for 10 minutes before serving.
- Garnish with parsley or serve with bread, cornbread, or toppings of choice.
Notes
For best flavor, let the stew rest before serving or enjoy the next day. Customize with jalapeños for heat or smoked sausage for extra richness. Freezes well in portions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg