Beefy Black Bean Stew

Christmas is hurtling down the tracks at us like Santa's sleigh on steroids. There's wrapping, baking, decorating, shopping and so much more to get done. If your workshop is like mine, you and the elves will be pulling some late nights. But don't settle for pizza or take-out Chinese, do yourself a favor and whip up a batch of this stew. Set it in the fridge and you'll have a quick and delicious meal for a night or two later this week.

Beefy Black Bean Stew
From Southern Living magazine.
Makes 8 servings.

1 (1 3/4- to 2-lb.) flank steak
1 (32-oz.) container beef broth, divided
1 medium onion, chopped
1 medium-size green bell pepper, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon olive oil
3 (15-oz.) cans black beans, drained and rinsed
1 (28-oz.) can petite diced tomatoes
1 (12-oz.) dark beer
1 (6-oz.) can tomato paste
1 1/2 teaspoons salt

Preheat oven to 400°. Cut beef against the grain into 1-inch strips. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Place beef in a single layer in pan. Pour 1 cup beef broth over beef. Cover tightly with aluminum foil.

Bake at 400° 1 hour or until beef is shreddable. Remove beef from pan, reserving drippings. Shred beef with 2 forks.


Sauté onion and next 5 ingredients in hot oil in a Dutch oven over medium heat 5 minutes or until onion is tender. Stir in shredded beef, reserved pan drippings, beans, next 4 ingredients, and remaining beef broth. Bring to a boil; cover, reduce heat to medium-low, and cook, stirring occasionally, 45 minutes.

Serve with sour cream, grated cheese and/or tortilla strips.