Ingredients
Method
Searing the Beef
- In a large pot or Dutch oven over medium-high heat, add a drizzle of oil. Season your beef chunks with salt and pepper, then sear them on all sides until they are beautifully browned.
Adding Aromatics
- Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the chopped onions and cook until they are translucent. Toss in the minced garlic and stir until fragrant—about 30 seconds.
Building the Stew
- Return the beef to the pot along with the diced carrots, potatoes, can of diced tomatoes, beef broth, cumin, and chili powder. Stir everything together to combine flavors.
Simmering
- Bring the mixture to a boil, then lower the heat and cover the pot. Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors meld beautifully.
Taco Assembly
- Once the stew is ready, warm the corn tortillas in a skillet. Load them with a generous amount of beef stew, and add fresh cilantro on top. Feel free to include any other toppings you adore!
Notes
This beef stew can be refrigerated for up to 4 days and freezes well for up to 3 months. To reheat, simply place it in a pot over low heat, stirring occasionally until warmed through. If frozen, it's best to thaw it overnight in the fridge for optimal texture. Consider using lamb or chicken instead of beef for a different flavor profile.