Wednesday, May 27, 2015
One Skillet Beef and Bean Stew
There are many variations one can do with skillet stew, but today I am sharing a beef and bean recipe in a tomato based sauce.
First, take 1-2 pounds of stewing beef cut into chunks and salt and pepper to taste. I like a good amount of both.
Heat some extra virgin olive oil in the frying pan on your burner set to medium high. When ready, add the beef and brown all over.
When the beef is fully browned, add the following ingredients, stirring them in and together slowly:
1 large can of diced tomatoes (I like to use the pre-seasoned variations)
1 cup of beef stock
1 can of black beans or kidney beans
1 can of kernel corn (not cream corn)
2 tablespoons of Worcestershire sauce
1 teaspoon of mustard powder
1 teaspoon of browning liquid (this is not necessary, but is a nice addition)
1 minced or crushed garlic clove
a few dashes of Tabasco (this will not make the stew spicy, but adds real flavour)
More salt and pepper to taste
Once you have added all the ingredients bring to a boil and then turn the heat down to low and simmer for 1 1/2 to 2 hours until the beef is tender. It should flake easily when pushed with a fork.
If, while simmering, the stew thickens too much, add more stock as required.
This is great served with rice, crusty bread and your favourite table red wine.