Beef Stew with Corn and Potatoes

Here’s a hearty, flavorful Beef Stew with Corn and Potatoes recipe that’s perfect for cozy dinners. It draws inspiration from both classic Mexican-style stews (guisos) and comforting home-cooked beef and vegetable stews.

🥘 Beef Stew with Corn and Potatoes

🍖 Ingredients (serves 4–6):

• 800 g (1.75 lbs) beef chuck or stewing beef, cut into 2–3 cm cubes

• 2 tbsp oil (vegetable or olive oil)

• 1 large onion, chopped

• 2 garlic cloves, minced

• 2 tomatoes, chopped (or 1 cup canned crushed tomatoes)

• 4 cups beef broth

• 2 cups potatoes, peeled and cut into chunks

• 1 ½ cups corn kernels (fresh, frozen, or canned) or cut from 2 cobs

• 1 carrot, sliced (optional)

• 1 tsp ground cumin

• 1 tsp smoked paprika (optional, for depth)

• Salt and pepper, to taste

• Fresh cilantro or parsley, for garnish (optional)

• Lime wedges, to serve (optional, for a Mexican twist)

🔪 Instructions:

1. Sear the beef
   Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches. Remove and set aside.

2. Sauté vegetables
   In the same pot, reduce heat to medium. Add the onions and cook until translucent. Stir in the garlic and cook for 30 seconds.

3. Add tomatoes & spices
   Add chopped tomatoes, cumin, paprika, salt, and pepper. Cook until the tomatoes break down and become saucy (5 minutes).

4. Simmer the stew
   Return the beef to the pot. Pour in beef broth. Bring to a boil, then reduce heat and simmer, covered, for about 1 hour, or until the beef is tender.

5. Add potatoes and corn
   Add the potatoes and carrot (if using). Simmer for another 20–25 minutes until the vegetables are cooked. Stir in the corn during the last 10 minutes.

6. Adjust & serve
   Taste and adjust seasoning. Garnish with cilantro or parsley if desired. Serve hot, with warm tortillas, crusty bread, or white rice.

🔄 Variations:

• Spicy version: Add 1–2 chopped chipotle peppers in adobo sauce or a jalapeño.

• Thicker stew: Mash a few potato chunks at the end or add a slurry of cornstarch and water.

• Vegetable-packed: Add green beans, zucchini, or peas.

Would you like a slow cooker or Instant Pot version of this recipe?