Southwestern Beef and Bean Stew
- 3 pounds Certified Angus Beef ® chuck arm roast, cut into 1/2-inch cubes
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon fresh ground pepper
- 2 tablespoons vegetable or canola oil
- 1 large onion, peeled and chopped (about 2 cups)
- 3 cloves garlic, finely diced (about 1 tablespoon)
- 1 tablespoon ground cumin
- 2 teaspoons ancho chili pepper powder
- 1 (28-ounce) can diced tomatoes
- 2 (4-ounce) cans diced green chilies
- 1 (15 1/2-ounce) can black beans, rinsed
- 1 (15 1/2-ounce) can pinto beans, rinsed
- 1 cup frozen sweet corn kernels, rinsed under warm water to thaw
- Optional garnishes: sour cream, avocado, cilantro
1 hr 15 mins
6-8 servings
Arm Roast
Season roast cubes with salt and pepper. Heat oil in a heavy bottom pot over medium high heat. Sear cubes in two or three batches to brown at least two sides; remove cubes from pan.
Add onion, garlic, cumin and ancho pepper; stir to clean browned beef bits from bottom of pan, about 5 minutes. Add tomatoes and green chilies. Bring to a boil, reduce heat, cover and simmer 10 minutes.
Add beans, corn and browned cubes to the pot. Simmer on very low for an additional 30 minutes. Ladle into bowls, garnish and serve.
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