Ingredients

• 1 1/2 lbs beef stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth (low sodium, if desired)
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 (4 oz) can diced green chilies
• 1 cup frozen corn kernels
• 2 cups carrots, sliced
• 2 cups potatoes, peeled and diced
• 1 cup bell pepper, chopped
• 1 (15 oz) can kidney beans or black beans, drained and rinsed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground oregano
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Brown the beef: In a skillet, heat the olive oil over medium heat. Add the beef stew meat and brown on all sides, about 5 minutes. Transfer the browned beef to the slow cooker.

2. Add vegetables and seasonings: To the slow cooker, add the chopped onion, garlic, diced tomatoes (with juices), green chilies, corn, carrots, potatoes, bell pepper, and beans.

3. Season the stew: Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Pour the beef broth over the ingredients. Stir to combine.

4. Cook the stew: Cover the slow cooker and cook on low for 7–8 hours, or until the beef is tender and the vegetables are soft.

5. Garnish and serve: Taste the stew and adjust the seasoning if needed. Serve hot, garnished with freshly chopped cilantro.