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Photo of Beef and black bean stew by WW

Beef and black bean stew

8
Points®
Total Time
2 hr 20 min
Prep
25 min
Cook
1 hr 55 min
Serves
4
Difficulty
Moderate
This aromatic beef and bean stew is bursting with herbs and spices

Ingredients

Canola oil

1 tbs

Beef chuck steak, raw

480 g, (gravy), fat trimmed, cut into 3cm pieces(buy600g)

Red onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Red capsicum

1 medium, finely chopped

Ground cumin

2 tsp

Ground coriander

2 tsp

Ground chilli

3 tsp, (mexican)

Cinnamon quill

1 whole

Tomato(es)

3 medium, (vine-ripened), coarsely chopped

Beef stock

1 cup(s), (salt-reduced), (250ml)

Cooked black beans

230 g, rinsed, drained (440g can)

Fresh coriander

½ cup(s), coarsely chopped

Fresh flat-leaf parsley

1⅓ tbs, coarsely chopped

Fresh mint

1¼ tsp, coarsely chopped

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Lime(s)

1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Add beef, in batches, and cook for 3–4 minutes or until browned. Transfer meat to a plate.
  2. Heat oil in same pan and return to medium-high heat. Add onion, garlic and capsicum and cook, stirring, for 5 minutes or until onion softens. Add spices and cook, stirring, for 1 minute or until fragrant. Return beef to pan with tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Remove lid and simmer for a further 30 minutes or until beef is tender.
  3. Add beans and simmer, uncovered, for 5 minutes or until beans are heated through and sauce has thickened. Remove and discard cinnamon stick. Stir in fresh herbs. Serve beef and black bean stew with yoghurt and lime.

Notes

SERVING SUGGESTION: Crusty wholegrain bread, and mixed salad leaves.

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