Brazilian Black Bean and Beef Stew
Created by Mikekey on December 9, 2013
- Servings: 6
- Prep Time: 20m
- Cook Time: 60m
- Recipe #11447
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
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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.
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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.
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Step 3: Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
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Step 4: Season to taste with pepper.
Nutritional Facts
- Serving Size: 1 (270.4 g)
- Calories 272.8
- Total Fat - 20.5 g
- Saturated Fat - 9.3 g
- Cholesterol - 158 mg
- Sodium - 84.2 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 2.9 g
- Sugars - 5 g
- Protein - 13 g
- Calcium - 406.9 mg
- Iron - 5.1 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.1 mg