Prep 20 mins
Cook 1 hr 4 mins
An easy one-pot bean and beef stew.
- 1 tablespoon olive oil
- 1 stalk celery, small dice
- 2 carrots, peeled and small dice
- 2 medium onions, peeled and small dice
- 3 garlic cloves, peeled and minced
- 1 small red bell pepper, seeded and small dice
- 1 lb lean stewing beef, cut into 1/2 inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon orange zest, Grated
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 (14 1/2 ounce) cans black beans, drained and rinsed
- salt and pepper, to taste
- In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
- Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally.
- Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
- Season to taste with pepper.
Yum! This was a simple stew with great flavor. I loved the cumin and orange zest in this. Thanks Mikekey for a nice dinner. Made for ZWT7 for the Emerald City Shakers.
Mine was on the dry side after the tomatoes went in, so I took the liberty of adding some beef broth. Great ingredients that work very well together. Thanks for posting! Made for ZWT Witchin Kitchen.
Absolutely delicious stew! The orange zest really added a unique flavor to this stew and the aroma while it was cooking was wonderful. I did add additional tomatoes and some of the new rotel sauce as well to give the stew a little bit of a kick. Instead of the stew meat, I used some Hillshire Farms chorizo and it really complimented the black beans. So quick and easy to make - will definitely keep this recipe on hand. Made for PRMR, January, 2013.