1½lbsBeef chuck stew meat, cubed into 1-inch pieces
1large yellow onion, chopped
3cloves Garlic, minced
2tspGround cumin
2tspChili powder
1tspDried oregano
115oz Canned navy beans, rinsed and drained
½cupCanned pinto beans, rinsed and drained
½cupCanned black beans, rinsed and drained
4cupsBeef broth
1cupPumpkin puree
115oz Canned stew tomatoes
3cupsChopped fresh kale
2tspTabasco 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: Soup
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