Southwestern Braised Beef

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“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.”

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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