Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium heat. Break it apart as it cooks, letting it turn golden brown. This step ensures the beef develops a rich, savory flavor that enhances the stew’s depth. Remove any excess grease, but leave a bit for added flavor.

Sauté the Vegetables: Add the chopped onion and minced garlic to the pot, cooking until the onions are translucent. This step allows the garlic and onion to infuse their flavors into the beef and form the base of the stew. Stir frequently to prevent burning.

Add Potatoes, Tomatoes, and Beans: Add the diced potatoes, canned tomatoes, and beans to the pot. Stir to combine, allowing the potatoes to absorb the flavors of the beef and spices. This step is crucial as it integrates the potatoes into the stew, making them soft and flavorful as they cook.

Pour in Broth and Seasonings: Add the beef broth, chili powder, cumin, and smoked paprika. Stir well and bring the stew to a simmer. Let it cook for about 45 minutes, stirring occasionally, until the potatoes are tender. This slow simmer allows the spices to meld, creating a well-rounded flavor profile.

Adjust Seasoning and Serve: Taste the stew and adjust seasoning with salt and pepper as needed. Once the potatoes are fork-tender and the flavors are well-blended, the stew is ready. Serve it hot with your choice of side, like cornbread or a fresh salad, for a complete meal.