Southwestern Beef Stew
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six to eight servings
- 3pounds lean stew beef
- About ⅓ cup olive oil
- 2large onions, diced
- 2cloves garlic, diced
- Flour seasoned with salt and freshly ground pepper
- 112-ounce bottle Mexican beer
- 3cups beef stock
- 2tablespoons cuminseeds, lightly toasted
- 1teaspoon dried oregano
- 24-ounce cans diced green chili peppers, drained
- ½cup diced sun-dried tomatoes (not packed in oil)
- 3small, skinny zucchini, trimmed and diced
- 120-ounce can chickpeas, drained
- 16-ounce can ripe olives, medium-sized, drained
- Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
507 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 47 grams protein; 775 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut the beef into one-and-a-half-inch cubes and set aside.
- Step 2
Heat about two tablespoons of olive oil in a cast-iron Dutch oven or heavy kettle and saute the onions and garlic until they are soft, about five minutes. Using a slotted spoon, transfer them to a large bowl and set aside.
- Step 3
Add a bit more oil to the kettle and heat again. Dredge the beef cubes in the seasoned flour, shaking off the excess, and add them to the pan in batches, turning to brown on all sides. Remove each batch with a slotted spoon and add to the onion-garlic mixture. Use additional oil as needed to brown the remaining meat.
- Step 4
When all the beef is browned, raise the heat and add the beer, scraping the bottom of the pan with a wooden spoon to loosen the dark crust. Cook until the beer is reduced by half. Reduce the heat to low and add the beef stock, cuminseeds and oregano. Return the beef and onion mixture to the pot and cover partly. Simmer for one hour.
- Step 5
Add the chilies and sun-dried tomatoes and simmer for a half hour. Add the zucchini, chickpeas and olives and simmer until the zucchini is tender, about 15 to 20 minutes. The beef should be very tender; if not, simmer a little longer. Season with additional salt, if needed, and lots of black pepper.
Private Notes
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Cooking Notes
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Andy
I started making this stew when the recipe was first published in 1989. In the past I used the cans of diced green chili peppers I found in the supermarket, though they were disappointingly insipid. This time, inspired by the pepper treatment in Melissa Clark's recent Roasted Chickpeas and Peppers With Goat Cheese, I roasted strips of jalapeño and Serrano peppers and cut them crosswise before adding them to the stew. Well worth the effort!
Deborah
a fast way to add flour is brown the meat first, then take the meat out and saute the onion and garlic scrapping the brown bits, then add 1 to 1 1/2 T of flour and saute it with the onions and garlic (I also add the green chilis here) for a couple mins without scorching (like the start of a roux) then follow the rest of the recipe. It will thicken the sauce with no raw taste of flour. I also added a bay leaf and some Guag (dried chilis) as well for more smoky flavor
pbhs
I followed the advice on beer and olives. After burning the browning flour the first time, I skipped the flour before browning. I steeped some orange peel during the last hour of cooking, and added about 2 T fresh orange juice to each helping right before serving.
lewkosama
Substituted Castelvetranos for ripe olives, Newcastle for Mexican and added quarter of a poblano/adobe sauce. Degreased gravy. Actual cooking time much more than 1 3/4 Hrs. Add butchering meat, browning, preparing ingredients. Worth the effort but be aware.
Shannon
Used local beer, like the other commentator I added chiles in adobo rather than green - makes it a bit more chile like and hotter. Would be great with home made biscuits, sour dough, corn bread, over rice or potatoes.
M
Used Newcastle beer instead of a Mexican beer. Added two Adobe peppers after the beer had reduced a bit; peppers added a nice spiciness to stew. Will add carrots to stew next time. Will definitely make again!
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