Spicy Beef, Bean and Vegetable Stew
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 1.5-2 hrs |
| Source | Midwest Living (Feb 2013, pg 72) |
| Yield / serves | 6-8 servings |
| Rating | Excellent |
Serve with corn bread muffins or scones.
Ingredients
- 1 lb boneless beef chuck pot roast
- 2 T olive oil or vegetable oil
- 1 c coarsely chopped onion (1 large)
- 3 cloves garlic, minced
- 2 14.5 oz cans reduced-sodium beef broth
- 1 12 oz bottle dark beer (stout, porter or lager) or 1 1/2 cups reduced-sodium beef broth
- 2-3 t bottled hot pepper sauce
- 1 1/2 t dried oregano, crushed
- 1/2 t ground allspice
- 1 t sea or kosher salt
- 2 bay leaves
- 1 large sweet potato, peeled and cut into 1-inch pieces (about 1 1/2 cups)
- 2 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (about 1 1/4 cups)
- 2 medium carrots, halved lengthwise and cut into 1-inch pieces (about 1 cup)
- 1 c coarsely chopped, peeled, Granny Smith apple
- 1 15.5 oz can butter beans, rinsed and drained
- 1 4 oz can diced green chilies
Preparation
Trim fat from the meat; cut into 1-inch pieces. Pat meat dry with a paper towel. In a 5-6 quart Dutch oven, cook half the meat in 1 tablespoon of the hot oil over medium heat, turning to brown evenly. Using a slotted spoon, remove the meat from the pan. Add the remaining oil and meat, chopped onion and garlic to the pan. Cook until the meat is brown and the onion is tender. Drain the fat. Return all the meat to the pan.
Add beef broth, beer, hot pepper sauce, oregano, allspice, salt and bay leaves. Bring to a boil; reduce heat. Simmer, covered, for 60-75 minutes or until the meat is nearly tender.
Stir in sweet potato, parsnips, carrots, apple, beans and green chilies. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard the bay leaves.
