Southwestern Braised Beef

READY IN: 2hrs
Recipe by Irmgard

This delicious stew from Canadian Living can also be made in the crock pot; just omit the two cups of water or else it will be more like a soup! Cook on high for 4 to 5 hours. The recipe also calls for ancho chili powder which is not widely available. If you can get it, by all means add it for a little extra kick, but it is perfectly fine without as well. Serve with basmati rice and a nice green salad.

Top Review by schinsup1

Overall a good flavor but is truly a stolen recipe from our southwest (aka USA:CO...TX...AZ). I'll modify it next time to include green pepper and instead of rice I'll add the traditional sweet bread or cornbread and a salad. I would also suggest adding the beans within the last 30 or 40 minutes of cooking time as they were very, very soft after simmering for an hour.

Ingredients Nutrition


  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.

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