Hearty Pinto Bean and Beef Stew

Ingredients

• Beef stew meat (1.5 pounds, cut into 1-inch cubes)
• Pinto beans (1 cup, soaked overnight)
• Beef broth (4 cups)
• Tomatoes (2 cups, diced (fresh or canned))
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Carrots (2, sliced)
• Celery (2 stalks, sliced)
• Bay leaves (2)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Olive oil (2 tablespoons)

Instructions

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the beef stew meat in batches, browning it on all sides. Remove the browned meat from the pot and set it aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
4. Return the browned beef to the pot. Add the soaked pinto beans, sliced carrots, sliced celery, diced tomatoes, beef broth, bay leaves, cumin, paprika, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beef is tender and the beans are fully cooked.
6. Once cooked, remove the bay leaves from the stew. Taste and adjust the seasoning if necessary.
7. Ladle the stew into bowls and garnish with freshly chopped cilantro before serving.