Spicy Southwestern Beef Stew
A hearty and flavorful spicy southwestern beef stew featuring tender beef, smoky sausage, and vibrant vegetables, perfect for comforting gatherings and bold flavor lovers.
Ingredients
- 1 cup dried pinto beans ⓘ
- 1 (2 3/4 lb.) boneless chuck roast ⓘ
- salt
- freshly ground pepper ⓘ
- Santa Fe Seasoning ⓘ
- 3 Tbsp. all-purpose flour
- 6 Tbsp. vegetable oil ⓘ
- 2 large onions ⓘ
- 8 garlic cloves
- 1 jalapeno chili
- 3 Tbsp. tomato paste
- 1 1/2 cups red Zinfandel wine ⓘ
- 2 cups beef stock ⓘ
- 2 cups chicken stock ⓘ
- 1 (28 oz.) can Italian plum tomatoes ⓘ
- 1 smoked ham hock ⓘ
- 1/2 tsp. dried red pepper flakes ⓘ
- 11 oz. linguica sausage or smoked kielbasa sausage ⓘ
- 2 bell peppers (red and/or yellow)
- 2 poblano chilies ⓘ
- 3 zucchini ⓘ
- crusty bread ⓘ
Instructions
- Place dried pinto beans in a heavy medium saucepan with enough cold water to cover.
- Bring to a boil, then remove from heat, cover, and let stand for 1 hour.
- Drain the beans and set aside.
- Place beef pieces in a large bowl.
- Season beef with salt and freshly ground pepper.
- Sprinkle 2 teaspoons Santa Fe Seasoning over the beef and toss well.
- Add flour to the beef and toss to coat evenly.
Tips & Substitutions
For a richer flavor, consider browning the beef in batches to develop a nice crust. If you can't find Santa Fe Seasoning, a mix of smoked paprika, cumin, and chili powder works well. You can substitute pinto beans with black beans or kidney beans if preferred. Adding a splash of lime juice before serving brightens the dish and balances the spices.
Serving Suggestions
Serve this hearty stew with crusty bread for dipping and a side of cornbread for a comforting meal. It pairs beautifully with South Of The Border Chicken Salad for a lighter side option. Garnish with fresh cilantro or a dollop of sour cream to complement the spices.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over medium heat, adding a splash of beef or chicken stock if it thickens too much. This stew also freezes well; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Southwestern Beef Stew contains roughly 1368 calories, with 33g protein, 147g carbohydrates, and 75g fat. It is an excellent source of vitamin C (432% of the Daily Value), iron (168% of the Daily Value), and vitamin A (122% of the Daily Value). Note that it is relatively high in sodium, at 2021mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to the slow cooker. Add the beans, stocks, and seasonings, then cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully.
How can I make this stew spicier?
To amp up the heat, you can add more jalapenos or include diced serrano peppers. Additionally, increasing the amount of dried red pepper flakes or adding a few dashes of hot sauce before serving can enhance the spice level.
What can I serve with this beef stew?
This stew is hearty enough to stand alone, but it pairs well with a simple green salad or roasted vegetables. For a complete meal, consider serving it alongside Mexican recipes like Chicken Fajita Baked Potato, which adds a delicious twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).