1.5lbsBeef chuck stew meat, cubed into 1-inch pieces
1largeYellow onion, chopped
3clovesGarlic, minced
2tspGround cumin
2tsp Chili powder
1tsp Dried oregano
115ozCanned navy beans, rinsed and drained
1/2cupCanned pinto beans, rinsed and drained
1/2cup Canned black beans, rinsed and drained
4cupsBeef broth
1cupPumpkin puree
115ozCanned stew tomatoes
3cupsChopped fresh kale
2tsp Tabasco hot sauce (*optional)
Salt and pepper to taste
Fresh chopped parsley, for garnish
Instructions
In a large Dutch oven preheated to medium high heat add the olive oil, beef, salt and pepper. Sear the beef on both sides until golden brown about 2 minutes per side. Remove with a slotted spoon and set aside in a bowl.
In the same skillet, add the onion and garlic. Sauté for a few minutes until the onion has softened. Next, add in the cumin, chili powder, oregano, navy beans, pinto beans, and black beans. Stir to combine and cook for a minute.
Add the reserved beef back into the pot along with the beef broth. Bring to a boil and then simmer. Simmer the stew for about 45 minutes and then stir in the pumpkin, stewed tomatoes, kale and hot sauce. Let the flavors simmer for another 10 minutes. Divide among bowls and enjoy!
Author: Lauren Grier
Course: Main Course, Soup
Cuisine: American
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