Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups corn kernels
- 3 large potatoes, diced
- 2 carrots, sliced
- 1 can diced tomatoes
- 4 cups beef broth
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef chunks and brown on all sides.
- Add chopped onion and cook until translucent. Stir in garlic and cook for another minute.
- Pour in beef broth, diced tomatoes, and add spices. Bring to a boil.
- Add potatoes, carrots, and corn. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Season with salt and pepper as needed. Serve hot with crusty bread.
Notes
- You can substitute beef with chicken or vegetarian protein for variation.
- For thicker stew, simmer uncovered for an additional 15 minutes.
- Garnish with fresh herbs like parsley or cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop simmering
- Cuisine: American, Rustic
- Diet: Comfort food, Family friendly
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 kcal Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 105mg