Ingredients
- 1 tablespoon olive oil
- 1 celery stalk, small dice
- 2 carrots, peeled and small dice
- 2 medium onions, peeled and small dice
- 3 garlic cloves, peeled and minced
- 1 small red bell pepper, seeded and small dice
- 1 pound stewing beef (lean, cut into 1/2 inch cubes)
- 1 teaspoon ground cumin
- 1 teaspoon orange zest, grated
- 1 can (14 1/2 ounce) diced tomatoes, undrained
- 2 can (14 1/2 ounce each) black beans, drained and rinsed
- Salt and pepper, to taste
How to Make
-
Step 1: In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
-
Step 2: Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally.
-
Step 3: Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
-
Step 4: Season to taste with pepper.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.