Beef and black bean stew
2
Points®
Total time: 2 hr 20 min • Prep: 25 min • Cook: 1 hr 55 min • Serves: 4 • Difficulty: Easy
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.
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