Hearty Beef and Corn Stew with Fresh Pico de Gallo
Hearty Beef and Corn Stew with Fresh Pico de Gallo
Ingredients
For the Hearty Beef Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 3 cups beef broth
- 14 1/2 fluid ounces diced tomatoes, undrained
- 1 1/2 cups frozen corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
For the Fresh Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 2 min
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned beef in batches, browning on all sides. This step is crucial for flavor development. Remove browned beef to the slow cooker.
⏱️ 8 min
- 3
In the same skillet, add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the onion and garlic to the slow cooker with the beef.
⏱️ 5 min
- 4
To the slow cooker, add the beef broth, undrained diced tomatoes, frozen corn, chili powder, ground cumin, and dried oregano. Stir gently to combine all ingredients.
⏱️ 5 min
- 5
Cover the slow cooker and cook on the LOW setting for 4 hours, or on the HIGH setting for 2 1/2 hours, or until the beef is fork-tender.
⏱️ 240 min
- 6
While the stew is cooking, prepare the fresh pico de gallo. In a medium bowl, combine the diced Roma tomatoes, finely diced red onion, seeded and minced jalapeño, chopped fresh cilantro, lime juice, and 1/4 teaspoon of kosher salt. Stir well and set aside.
⏱️ 10 min
- 7
Once the stew is cooked, taste and adjust seasoning if necessary. Ladle the hot stew into bowls and top generously with the fresh pico de gallo. Garnish with additional chopped cilantro, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Corn Stew with Fresh Pico de Gallo
Ingredients
For the Hearty Beef Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 3 cups beef broth
- 14 1/2 fluid ounces diced tomatoes, undrained
- 1 1/2 cups frozen corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
For the Fresh Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 2 min - 2
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned beef in batches, browning on all sides. This step is crucial for flavor development. Remove browned beef to the slow cooker.
⏱️ 8 min - 3
In the same skillet, add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the onion and garlic to the slow cooker with the beef.
⏱️ 5 min - 4
To the slow cooker, add the beef broth, undrained diced tomatoes, frozen corn, chili powder, ground cumin, and dried oregano. Stir gently to combine all ingredients.
⏱️ 5 min - 5
Cover the slow cooker and cook on the LOW setting for 4 hours, or on the HIGH setting for 2 1/2 hours, or until the beef is fork-tender.
⏱️ 240 min - 6
While the stew is cooking, prepare the fresh pico de gallo. In a medium bowl, combine the diced Roma tomatoes, finely diced red onion, seeded and minced jalapeño, chopped fresh cilantro, lime juice, and 1/4 teaspoon of kosher salt. Stir well and set aside.
⏱️ 10 min - 7
Once the stew is cooked, taste and adjust seasoning if necessary. Ladle the hot stew into bowls and top generously with the fresh pico de gallo. Garnish with additional chopped cilantro, if desired, and serve immediately.
⏱️ 5 min