Southwestern Beef Stew

By NickiR

Ingredients

• 2 lbs. stewing beef
• Canola or vegetable oil
• 4 onions, peeled and sliced
• 10 cloves garlic, sliced
• 1 yellow pepper, cut into 1-inch pieces
• 1 red pepper, cut into 1-inch pieces
• 1 jalapeno, seeded and minced
• 3 Tbsp. cumin
• 2 Tbsp. chili powder
• 1 can whole tomatoes
• 1 can pinto/red/black beans, drained and rinsed
• 2 cups frozen corn.
• 1 bunch cilantro, chopped

Preparation

Step 1

Dry beef in paper towel. In a stock pot or Dutch oven, brown beef in batches in canola oil. Remove beef and set aside.

Add onions and garlic to oil and brown, stirring and scraping up bits of beef on bottom of pan. Add peppers and cook for a minute or two.

Add cumin, chili powder, tomatoes, beans and beef. Cover and simmer over low heat for 1 hour.

Before serving, add frozen corn and cilantro and stir.