Ingredients
Scale
- 1.5 lbs beef stew meat, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup beef broth
- 1 cup water
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, minced garlic, and bell peppers. Sauté for about 5-7 minutes until softened and fragrant.
- Add cubed beef stew meat and brown on all sides for 5-8 minutes.
- Pour in diced tomatoes, tomato sauce, kidney beans, beef broth, and water. Add chopped carrots, celery, smoked paprika, cumin, chili powder (if using), salt, and pepper. Stir and bring to a simmer.
- Reduce heat to low, cover, and cook for at least 2 hours until the beef is tender, stirring occasionally.
- Taste and adjust seasonings before serving hot, garnished with fresh cilantro.
Notes
- Spice Level: Adjust chili powder or cayenne for heat.
- Vegetarian Option: Substitute beef with lentils or chickpeas.
- Sweetness: Add honey or brown sugar for a balanced flavor.
- Root Vegetables: Include sweet potatoes or parsnips for added nutrition.
- Herbs: Use thyme or rosemary for a unique twist on the stew.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: African
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg