Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

So good on a cold day! Warms you up fast! Update: Due to a trusted review that the stew was too salty I have modified the recipe to 1/2 tsp salt. Please do try this and taste before serving. Adjust the seasonings to your taste. I promise it makes a thick, hearty and delicious stew. Likewise, if you prefer a thinner stew add some additional water or broth.

Ingredients Nutrition


  1. Heat a little oil in a large pot or dutch oven. Just enough oil to keep food from sticking.
  2. Add meat, onion, potatoes, carrots, cumin, salt, pepper, and chili powder to hot oil. Saute until the onions turn clear and the meat has browned on all sides. This will infuse the seasonings deeply into the meat and vegetables.
  3. *WATER note: Whichever broth method you are using ADD WATER to equal a total of ONE QUART liquid. ( This means 1 bouillion cube with 1 quart water, OR 1 can broth with 17.5 oz water (about 2 1/4 cups) OR 2 cups broth and 2 cups water.).
  4. Add that liquid to the pan along with the tomatoes AND THEIR LIQUID and stir/scrape well to get any browned bits off the bottom.
  5. Bring to a rolling boil.
  6. Cover and and reduce to simmer, stirring once or twice. Cook at least one hour and taste. Adjust seasoning if needed adding more chili powder if you want it spicier.
  7. Uncover and continue to simmer until meat and veggies are tender and done to your liking.
  8. Taste and adjust seasoning if desired.
  9. Great with some warm crusty bread.
Most Helpful

Wonderful, will definitely make this one again! Went the bouillon route for the broth, and used canned diced tomatoes. I added a few splashes of Worchestershire sauce for good measure.

hoosiercookIN' November 13, 2008

I can't believe I haven't reviewed this yet! During the winter I make this twice a month and with just my boyfriend and I, I can have left overs for lunch whenever I want! I love it, it's easy and super great!

JaqiO July 21, 2008

We made this for dinner, but there were some errors in the recipe which contributed to a not so great result. That said, the chef and I have talked, and I know those issues have been resolved. I also know, that this has the potential to be one amazing, and very thick, stew. I'd reduce the salt even more though, to closer to 1/2 tsp since there is so much saltiness in the bouillon.

ladypit January 26, 2007