Ingrédients pour Chili Beef Stew
- Boneless Beef Chuck
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 large onion, chopped
- Garlic Clove
- Salt
- Ground Cumin
- 1 tbsp chili powder (adjust to taste)
- Tomatoes
- 4 oz canned green chilies, chopped (or 2-3 fresh, depending on heat preference)
- Red Kidney Beans
- Cheddar Cheese
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Comment préparer Chili Beef Stew
- Season beef cubes generously with salt and pepper. Dredge in flour, shaking off any excess.
- Heat butter in a large Dutch oven over medium-high heat. Brown beef cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Add chopped onion to the Dutch oven and cook, stirring frequently, until softened and lightly browned (about 5-7 minutes).
- Return beef to the pot. Stir in minced garlic, cumin, and chili powder. Cook for 1 minute, stirring constantly.
- Add crushed tomatoes and their liquid, and the chopped green chilies.
- Bring to a boil, then reduce heat to low, cover, and simmer until beef is tender (approximately 45-60 minutes).
- Carefully skim off any excess fat from the surface of the stew.
- Stir in the drained and rinsed kidney beans.
- Continue cooking, uncovered, for about 15-20 minutes, or until the stew has slightly thickened, stirring occasionally.
- Sprinkle shredded cheddar cheese over the stew.
- Cook for a few more minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
16g
Fat
41g
Carbs
13g
