Tex-Mex Beef Stew

 Here's a Tex-Mex beef stew recipe for you:

Ingredients: - 1.5 lbs (680g) beef stew meat, cut into bite-sized pieces - 1 tablespoon vegetable oil - 1 onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 jalapeno pepper, seeded and finely chopped (optional) - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 can (15 oz) diced tomatoes - 1 can (15 oz) kidney beans, drained and rinsed - 2 cups beef broth - Salt and pepper to taste - Chopped fresh cilantro, for garnish - Lime wedges, for serving

Instructions: 1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown it on all sides for about 5 minutes. Remove the meat from the pot and set it aside. 2. In the same pot, add the diced onion, garlic, red bell pepper, and jalapeno pepper. Cook for 3-4 minutes until the vegetables soften. 3. Return the browned beef stew meat to the pot. Sprinkle with chili powder, cumin, and paprika. Stir well to coat the meat and vegetables with the spices. 4. Add the diced tomatoes with their juice, kidney beans, and beef broth to the pot. Season with salt and pepper to taste. Bring the mixture to a boil. 5. Once boiling, reduce the heat to low, cover the pot, and simmer the stew for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally during cooking. 6. Once the stew is ready, taste and adjust the seasoning if needed. Serve hot, garnished with chopped fresh cilantro, and with lime wedges on the side for squeezing over the stew. Enjoy your delicious Tex-Mex beef stew!