Ingredients
Scale
- 1 lb (450g) beef stew meat, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups corn kernels (fresh or frozen)
- 1 can (15 oz) kidney beans, drained
- 4 cups beef broth
- 1 cup milk or heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add beef and cook until browned. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add beef back to the pot along with corn, beans, beef broth, tomato paste, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, until flavors meld and beef is tender.
- Stir in milk or heavy cream and cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute ground beef for cubed beef for quicker preparation.
- Adjust spice levels to taste, adding chili peppers for extra heat.
- This soup can be stored in the fridge for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Dairy, Gluten-free (if using gluten-free broth)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg