Go Back
Tex-Mex Beef and Lentil Stew with Corn and Cumin
Print Recipe Pin Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into bite-size pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup dried brown lentils, rinsed
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 cup corn kernels (fresh or frozen)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides, about 5 minutes.
  • Add the onion, garlic, and red bell pepper. Cook for 3 minutes until the vegetables start to soften.
  • Stir in the lentils, beef broth, diced tomatoes, cumin, chili powder, salt, and black pepper. Bring the mixture to a boil.
  • Reduce heat to low, cover the pot, and simmer for 35 minutes until the lentils are tender and the beef is cooked through.
  • Stir in the corn and cook uncovered for 5 more minutes to heat it through.
  • Remove from heat and sprinkle with chopped cilantro before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. Leftovers reheat well the next day and taste even better once the spices settle. Use frozen corn straight from the bag without thawing first.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Measuring cups