In a large pot or Dutch oven, heat olive oil over medium-high heat. Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove beef from the pot and set aside.
1 tablespoon olive oil, 1 pound beef stew meat, 1 teaspoon salt, 0.5 teaspoon black pepper
Add chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes.
1 large onion, 2 cloves garlic
Stir in chopped red bell pepper, diced tomatoes (with their juice), kidney beans, pinto beans, corn, and potatoes.
1 red bell pepper, 14.5 ounce canned diced tomatoes, 15 ounce canned kidney beans, 15 ounce canned pinto beans, 1 cup corn kernels, 1 russet potato
Return the seared beef to the pot. Pour in beef broth, and add chili powder, cumin, cayenne pepper (if using), and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 - 2 hours, or until the beef is tender.
1 pound beef stew meat, 4 cups beef broth, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.25 teaspoon cayenne pepper, 1 bay leaf
Remove the bay leaf before serving. Ladle the stew into bowls and enjoy! Serve with a dollop of sour cream or a sprinkle of shredded cheese, if desired.
1 bay leaf
