Ingredients
Scale
- 1 lb beef stew meat, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 can kidney beans (15 oz), drained
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat and sear the beef cubes until browned. Transfer to the slow cooker.
- Sauté onions and garlic until translucent; add to the slow cooker.
- Add diced tomatoes, kidney beans, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours until beef is tender.
- Stir well, adjust seasoning if needed, and serve hot.
Notes
- You can add chopped bell peppers or jalapeños for extra flavor.
- Serve with shredded cheese, sour cream, or cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg