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!
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Enjoy.

See also: Slow Cooker Beef & Mushroom Chili

See also: One Skillet Beef and Bean Stew

One Skillet Beef and Bean Stew

I love making beef stew in a frying pan. It is an easy way to make a delicious and hearty meal for yourself, a couple or a small group.

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.

Enjoy!