Description

A thick, rustic dinner that combines fork-tender chunks of beef chuck roast, hearty potatoes, sweet corn, and pinto beans in a smoky, chili-infused broth.

Ingredients

Scale

2 1/2 pounds beef chuck roast, cut into 1-inch cubes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly cracked black pepper
1 medium yellow onion, diced
4 cloves garlic, minced
1 1/2 pounds Yukon Gold potatoes, cut into 1-inch cubes
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles, undrained
1 1/2 cups sweet corn kernels (fresh, frozen, or drained canned)
3 cups low-sodium beef broth, divided
2 tablespoons Worcestershire sauce
3 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
2 tablespoons neutral cooking oil, divided

Instructions

Pat the beef chuck cubes dry with paper towels. In a large bowl, toss the beef with the flour, 1 teaspoon of kosher salt, and the black pepper until evenly coated.
Heat 1 tablespoon of cooking oil in a 12-inch skillet over medium-high heat. Sear half of the beef cubes for 4 to 5 minutes, turning occasionally, until deeply browned on multiple sides. Transfer the browned beef to a 6-quart slow cooker. Add the remaining 1 tablespoon of oil to the skillet and brown the second batch of beef; transfer it to the slow cooker.
Lower the skillet heat to medium. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and tomato paste; cook for 60 to 90 seconds until the paste darkens to deep rust. Stir in the chili powder, ground cumin, smoked paprika, and dried oregano, toasting the spices for 30 seconds.
Pour 1 cup of beef broth into the skillet, scraping up all browned bits from the bottom. Pour the skillet mixture into the slow cooker over the beef.
Add the cubed potatoes, drained pinto beans, undrained diced tomatoes with green chiles, sweet corn, remaining 2 cups of beef broth, Worcestershire sauce, and remaining 1/2 teaspoon of kosher salt to the slow cooker. Stir gently to combine.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are easily pierced with a fork. Let stand on the warm setting for 10 to 15 minutes to allow the sauce to thicken slightly before serving.

Prep Time: 25 minutes
Cook Time: 480 minutes
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 1

Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, chill completely and store in airtight freezer containers for up to 3 months. Thaw overnight in the refrigerator before reheating. If a thicker sauce is desired, whisk 1 1/2 tablespoons cornstarch with 2 tablespoons cold water, stir into the stew, and cook on HIGH uncovered for 15 minutes.