Beef chili stew is a warming dish made with tender beef, beans, tomatoes, and chili spices. It’s perfect for cozy nights and tastes even better after sitting for a bit, letting the flavors meld.
I like to add a dash of hot sauce or sprinkle some cheese on top. Honestly, I could eat it every week and never get tired of the hearty, rich taste.
For an easy meal, serve it with crusty bread or over rice. It’s a filling, simple dish that warms you up inside and out.
Ingredients & Substitutions
Beef: Look for stew meat or chuck roast cut into chunks. I find it stays tender when cooked low and slow. You can also use ground beef for a quicker version or turkey for a lighter twist.
Onions and Garlic: These add the base flavor. If fresh isn’t available, dried onion flakes or garlic powder work fine—just use less to avoid overpowering.
Canned Tomatoes: Crushed or diced tomatoes give the stew richness. If fresh tomatoes are in season, chop and use them—but add a splash of tomato paste for extra depth.
Chili Powder & Spices: They build the warmth and bite. Feel free to adjust or add cumin, paprika, or crushed red pepper for more flavor or heat—use sparingly if you don’t want too much spice.
Beans & Vegetables: Beans add heartiness; kidney or black beans work well. Vegetables like bell peppers or carrots are optional but add color and sweetness—fresh or frozen are both fine.
How do I make the beef tender in a stew?
For tender beef, cook the stew slowly at a low temperature. Sear the meat to lock in flavor, then reduce the heat and simmer gently. Cover the pot so the moisture stays in, and give it enough time—usually 1.5 to 2 hours.
- 1. Brown the beef chunks over medium heat until they develop a deep color; this adds flavor.
- 2. After browning, add the liquids and ingredients, then reduce the heat to low.
- 3. Cover and let it simmer gently for 1.5–2 hours, stirring occasionally, until the meat is fork-tender.
How to Make Beef Chili Stew?
Ingredients You’ll Need:
Meat & Vegetables
- 1 lb beef stew meat, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
Beans & Tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (14.5 oz) diced tomatoes
Spices & Liquids
- 2 tbsp chili powder
- 1 tsp cumin
- 2 cups beef broth
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 15 minutes. Cooking: 1 hour 30 minutes. Total: 1 hour 45 minutes.
Step-by-Step Instructions:
1. Brown the Beef
In a large pot, cook beef chunks over medium heat until browned. This takes about 5-7 minutes. Remove meat and set aside.
2. Sauté Vegetables
Add chopped onion, carrots, and celery to the pot. Cook for 5 minutes until they soften. Then stir in garlic and cook for another minute.
3. Add Spices and Return Beef
Stir in chili powder and cumin. Cook for 1 minute to release flavors. Return beef to the pot and mix well.
4. Pour in Liquids and Beans
Pour in beef broth and add diced tomatoes. Stir in kidney beans. Bring mixture to a boil.
5. Simmer the Stew
Reduce heat to low. Cover and simmer for 1 hour. Stir occasionally. Season with salt and pepper to taste.
