Ingredients
Scale
- 1 lb beef stew meat, cubed
- 2 large potatoes, diced
- 3 carrots, sliced
- 1 can kidney beans, drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the beef cubes until seared on all sides.
- Add chopped onion and garlic; sauté until translucent.
- Stir in potatoes, carrots, paprika, cumin, salt, and pepper.
- Pour in beef broth and bring to a boil.
- Reduce heat, cover, and simmer for 1-1.5 hours until beef is tender.
- Stir in kidney beans and cook for an additional 10 minutes.
- Serve hot garnished with fresh herbs.
Notes
- For a thicker stew, mash a few potatoes before serving.
- You can add chopped celery or corn for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Method: Stovetop simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
