Southwestern Braised Beef Recipe

Name: Southwestern Braised Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (19 ounce) can red kidney beans, drained and rinsed; 2 lbs boneless bottom round roast, cut into 3/4-inch cubes; 1/4 cup chili powder; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1 teaspoon dried ancho chile powder (optional); 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 3 tablespoons vegetable oil; 2 onions, chopped; 4 garlic cloves, minced; 1 (28 ounce) can diced tomatoes; 1 teaspoon salt; 1/2 teaspoon granulated sugar

Servings: persons

1 (19 ounce) can red kidney beans, drained and rinsed
2 lbs boneless bottom round roast, cut into 3/4-inch cubes
1/4 cup chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon dried ancho chile powder (optional)
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
2 onions, chopped
4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 teaspoon salt
1/2 teaspoon granulated sugar

1
In a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
2
Set aside.
3
In a Dutch oven or large saucepan, heat the remaining oil over medium-high heat.
4
Brown the beef in batches.
5
Remove to a plate and drain the fat from the pan.
6
Fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
7
Add the chili powder mixture and fry until fragrant, about 30 seconds.
8
Add the beef and stir for about 1 minute.
9
Add the beans, 2 cups of water, tomatoes, salt and sugar.
10
Bring to a boil.
11
Reduce the heat, cover and simmer for 1 hour.
12
Uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (19 ounce) can red kidney beans, drained and rinsed, 2 lbs boneless bottom round roast, cut into 3/4-inch cubes, 1/4 cup chili powder, 2 teaspoons ground cumin, and more.

Yes, Southwestern Braised Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Braised Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions