Ingredients with Measurements:
- 1 lb. beef stew meat, cut into bite-sized pieces
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- 2 tbsp. cornstarch
- 2 tbsp. water
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, stirring occasionally.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the chili powder, cumin, paprika, salt, and pepper to the pot and stir to combine.
5. Pour in the beef broth and diced tomatoes with their juice. Bring the mixture to a boil.
6. Reduce the heat to low and simmer the stew for 1 hour, stirring occasionally.
7. Add the drained and rinsed kidney beans and black beans to the pot and stir to combine.
8. In a small bowl, whisk together the cornstarch and water until smooth.
9. Stir the cornstarch mixture into the stew and cook for an additional 10 minutes, or until the stew has thickened.
10. Serve the beef and bean stew hot, garnished with chopped fresh parsley or cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the stew
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 360
- Fat: 11g
- Carbohydrates: 35g
- Protein: 30g
- Fiber: 10g
Substitutions for ingredients:
- You can use any type of beans you like in this recipe, such as pinto beans or navy beans.
- If you don't have beef broth, you can use chicken broth or vegetable broth instead.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use ground beef instead of stew meat for a quicker cooking time.
- Add a can of corn to the stew for additional flavor and texture.
Tips and tricks:
- For a thicker stew, add more cornstarch and water mixture until desired consistency is reached.
- If the stew is too thick, add more beef broth until desired consistency is reached.
- Serve the stew with a side of crusty bread or cornbread for dipping.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh parsley or cilantro on top.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve the stew with a side of crusty bread or cornbread for dipping.
Suggested side dishes:
- Cornbread
- Garlic bread
- Steamed vegetables
Troubleshooting advice:
- If the stew is too thin, add more cornstarch and water mixture until desired consistency is reached.
- If the stew is too salty, add more beef broth or water to dilute the saltiness.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Stews have been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
- This beef and bean stew has a rich and savory flavor with a hint of spice from the chili powder and cumin.
Serving suggestions:
- Serve the stew hot with a side of crusty bread or cornbread for dipping.
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Taste: Savory, Hearty, Comforting, Umami, Rich