Southwest Beef Stew with Black Beans and Bell Peppers
This hearty Southwest-style beef stew combines tender chunks of beef with black beans, corn, and colorful bell peppers in a richly spiced broth. Seasoned with chili powder, cumin, and smoked paprika, it delivers bold flavors that warm you from the inside out. Perfect for chilly evenings or feeding a crowd, this one-pot meal simmers low and slow until the beef becomes fork-tender and the flavors meld beautifully. The combination of protein-rich beef and beans creates a satisfying, filling dish that's ideal for family dinners or meal prep.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes, 14.5 oz
- 1 can black beans, 15 oz, drained and rinsed
- 1 can corn, 15 oz, drained
- 4 cups beef broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- 1
Heat olive oil in a large pot over medium heat
- 2
Add beef and cook until browned on all sides
- 3
Remove beef and set aside
- 4
Add onion and garlic to the same pot and cook until softened
- 5
Add bell peppers and cook for another 5 minutes
- 6
Return beef to the pot
- 7
Add diced tomatoes, black beans, corn, and beef broth
- 8
Stir in chili powder, cumin, smoked paprika, salt, and pepper
- 9
Bring to a boil, then reduce heat and simmer for 2 hours, or until beef is tender
- 10
Serve hot
Tips
Brown the beef in batches if necessary to avoid overcrowding the pot, which can cause steaming instead of proper browning.
For extra depth of flavor, deglaze the pot with a splash of red wine after cooking the vegetables.
This stew tastes even better the next day as the flavors continue to develop and meld together.
Good to Know
Refrigerate leftovers for up to 4 days in airtight containers
Can be made 1-2 days ahead and reheated gently on stovetop
Serve with cornbread, crusty bread, or over rice
Common Mistakes
Don't skip browning the beef to avoid bland flavor
Avoid high heat during simmering to prevent tough meat
Substitutions
FAQ
Can I make this in a slow cooker?
Yes, brown the beef and vegetables first, then transfer to slow cooker with remaining ingredients. Cook on low 6-8 hours.
Can I freeze this stew?
Yes, cool completely and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
What if I don't have smoked paprika?
Regular paprika works fine, or substitute with an extra half teaspoon of chili powder for more heat.