In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and brown it on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
Sauté the Aromatics:
In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
Build the Stew:
Add the carrots, potatoes, corn, kidney beans, black beans, diced tomatoes, beef broth, and tomato paste. Stir well to combine.
Season the Stew:
Stir in the chili powder, smoked paprika, cumin, oregano, salt, and pepper. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the beef is tender and the vegetables are cooked through.
Final Adjustments:
Taste and adjust seasoning if necessary. If you want a thicker stew, let it simmer uncovered for a few more minutes to reduce the liquid.
Serve:
Ladle the stew into bowls and garnish with fresh cilantro. Serve hot and enjoy the rich, hearty flavors!
Serving and Storage Tips:
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