Ingredients
Scale
- 1 lb beef stew meat, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans (15 oz), drained
- 4 cups beef broth
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and brown the beef stew meat. Remove and set aside.
- Sauté onion, garlic, carrots, and celery until tender.
- Add the beef back to the pot along with diced tomatoes, beans, beef broth, and spices.
- Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
- Serve hot with crusty bread or cornbread.
Notes
- You can substitute beef with turkey or chicken for a leaner version.
- Adjust spices to taste for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Stovetop simmering
- Cuisine: American
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg