- few splashes any vegetable oil
- 2 pounds stewing beef, cubed
- 4 onions, peeled and thinly sliced
- 1 whole head garlic cloves, peeled
- 2 red bell peppers, seeded and minced
- 1 or 2 jalapeno peppers, seeded and minced
- 2 tablespoons chili powder
- 1 28 ounce can whole tomatoes
- 1 14 ounce can pinto, red or black beans, drained and rinsed
- 1 cup frozen corn
1 bunch cilantro, chopped
- Thoroughly dry the beef by patting it with paper towels; dry beef sears better.
- Preheat a large heavy pot over medium-high heat and add enough oil to cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium-high heat usually works best. Be patient, this is the only chance you’ll have to add the rich deep flavour of caramelization to the moist stew.
- Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed. Remove the meat and set aside.
- Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from the bottom of the pan. Continue until the onions are golden brown.
- Add the red and jalapeño peppers. Stir in the chili powder, canned tomatoes, beans and the browned beef.
- Stir well and bring to a simmer. Cover with a tight-fitting lid and continue at a low simmer over low heat for an hour or so.
- When you are ready to serve, stir in the frozen corn and