Wednesday, August 12, 2015

West Indian Inspired Two-Bean Beef Slow Cooker Stew

Today I want to share a hearty and delicious West Indian inspired two-bean beef slow cooker stew that is easy to prepare and has very bold flavours. The beef, also, comes out incredibly tender and moist, which is possible with stewing beef only with the long and low heat cooking times that a slow cooker, among other methods, can provide.

First take two pounds of cubed stewing beef and season with about 2 tablespoons of Adobo seasoning and salt and pepper to taste.

Brown the meat on all sides over medium heat in extra virgin olive oil in a saucepan. This takes about 4-5 minutes and seals in the juices.

Put the meat in the bottom of your slow cooker. Coat the beef, stirring, thoroughly with curry powder. (approximately 2 tablespoons)

In the same saucepan used to brown the beef place 1 tablespoon of curry powder into the leftover oil and juices and, stirring quickly, heat over medium for about 1 minute. Then add one large chopped onion and saute, stirring frequently, for about 4-5 minutes.

Add the onion to the slow cooker.

Then add the following ingredients to the slow cooker as well:

1 large (796 ml/28 oz.) undrained can of diced tomatoes (use the herb and spice variety if available)
The same amount of beef broth (you can use the empty can to measure)
1 can (500-800 ml.) of black beans, drained and rinsed
1 can (500-800 ml.) of red kidney beans, drained and rinsed
3 cloves of minced garlic
One small chunk of crushed ginger
2 bay leaves
2 tablespoons of soya sauce
1 teaspoon of browning liquid (optional -- this is primarily aesthetic)
1 or 2 scotch bonnet peppers sliced down the middle or 1-4 teaspoons of scotch bonnet pepper based hot sauce (optional...while it does add flavour, especially if slow cooked in, hot sauce can always be served on the side if some of the crowd or if the kids don't like the heat!)
salt and pepper to taste

Stir all ingredients together and then set the cooker on low, cover, and let cook for 8-9 hours.

With about an hour to go you can remove the cover (do not do this before this point), stir, and can taste to see if more salt, pepper or hot sauce is desired.

When ready to serve, remove the bay leaves and, if desired, any really large chunks of ginger.

This terrific stew is best served over rice. You can also serve with extra hot sauce or chopped jalapeno slices on the side.

This pairs really well with a hearty red wine or, of course, ice cold beer!

See also: Slow Cooker Beef & Mushroom Chili

See also: One Skillet Beef and Bean Stew

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