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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté, stirring occasionally, until it turns a deep golden color, about 8-10 minutes.

Add the beef stew meat to the pot with the onions. Cook for 2-3 minutes, stirring to brown the meat on all sides.

Stir in the paprika, cumin, and garlic powder. Cook for 1 minute, allowing the spices to become fragrant.

Add the tomato paste, water, and consommé to the pot. Mix well to combine all ingredients, scraping any browned bits from the bottom of the pot.

Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 50 minutes, or until the beef is tender.

Add the trimmed green beans to the stew. Continue to simmer, covered, for another 20 minutes, or until the green beans are tender-crisp.

Stir in the chopped fresh cilantro. Cook for a final 10 minutes. Taste and adjust seasoning with salt and pepper as needed before serving.


In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté, stirring occasionally, until it turns a deep golden color, about 8-10 minutes.

Add the beef stew meat to the pot with the onions. Cook for 2-3 minutes, stirring to brown the meat on all sides.

Stir in the paprika, cumin, and garlic powder. Cook for 1 minute, allowing the spices to become fragrant.

Add the tomato paste, water, and consommé to the pot. Mix well to combine all ingredients, scraping any browned bits from the bottom of the pot.

Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 50 minutes, or until the beef is tender.

Add the trimmed green beans to the stew. Continue to simmer, covered, for another 20 minutes, or until the green beans are tender-crisp.

Stir in the chopped fresh cilantro. Cook for a final 10 minutes. Taste and adjust seasoning with salt and pepper as needed before serving.
