Description
This hearty beef and bean stew combines tender ground beef, a variety of beans, and vibrant vegetables for a comforting meal. Perfect for cozy dinners or meal prep, it’s packed with flavor and nutrition. Customize with your favorite toppings for an extra touch!
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, chopped green onions, or jalapeños
Instructions
- Gather all your ingredients and lay them out on the counter. Dice the onion into small pieces and mince the garlic cloves. Drain and rinse the kidney beans and black beans, and drain the corn. Set all canned ingredients aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat for about a minute. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes, stirring occasionally.
- Once the beef is browned, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Stir in the kidney beans, black beans, corn, diced tomatoes (with juice), and tomato paste. Mix well.
- Add the beef broth to the pot, creating a rich base for the stew.
- Sprinkle in the chili powder, cumin, smoked paprika, and season with salt and pepper to taste. Start with about a teaspoon of salt and half a teaspoon of pepper.
- Bring the mixture to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low, cover, and let it simmer for 30-40 minutes, stirring occasionally.
- After 30 minutes, taste the stew and adjust seasoning if necessary. For a thicker stew, simmer uncovered for an additional 10-15 minutes.
- Remove from heat and ladle the stew into bowls. Top with shredded cheese, sour cream, and chopped green onions if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, warm in a pot over medium heat or microwave in a bowl covered with a microwave-safe lid.
- If the stew thickens too much in the fridge, add a splash of beef broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes