Wagyu Stew Turned Into Chili
Sometimes you plan on making stew… and it turns into chili. And honestly? That’s not a bad thing.
This is one of those cozy, no-fuss meals that lets good beef shine. Big chunks, bold flavor, and slow simmered until it’s fork-tender. Nothing complicated, just simple ingredients and quality beef doing what it does best.
• 2 lbs stew meat (1-inch pieces)
• 1 tbsp beef tallow
• Salt + pepper
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• 1 can (14–15 oz) diced tomatoes
• 1 can (14–15 oz) tomato sauce
• 1 cup beef broth (add more if you like it soupier)
• 1 can beans, chili, kidney, or black beans (drain + rinse) Or more if you like.
How To Make It
1 Brown the beef. Heat beef tallow in a heavy pot. Brown beef in batches so it actually sears.
2 Build flavor. Add onion and bell pepper. Cook until softened. Stir in garlic and spices.
3 Add tomatoes & broth. Stir in diced tomatoes, tomato sauce, and broth. Scrape up the browned
bits.
4 Simmer low & slow. Cover and simmer 1½–2 hours until beef is fork-tender.
5 Add beans. Stir in beans during the last 20 minutes.
6 Finish & serve. Adjust salt and pepper. Serve with sour cream, cheese, jalapeños, or cornbread.
Serve it up hot, top it however you like, and don’t be surprised if there aren’t leftovers.
If you try this recipe, we’d love to hear how it turned out for you.
Thank you for supporting local farms and choosing beef raised with care.
From our house to yours, “eet smakelijk” it is Dutch for “enjoying your meal”.
Glen and Lisa