For this dish you will need: beef stew meat, one purple onion, one red pepper, one med. can of diced tomatoes (or 2 fresh chopped) and one med. can of black beans. Make sure you also have on hand: chili powder, red pepper flakes, garlic powder, cinnamon and dried herbs. Marinate the beef in balsamic vinegar, Worcestershire sauce and sea salt one hour prior to cooking.
In a deep stock pot, saute chopped onion in olive oil and long with the red pepper. Push aside and sear the beef, bring back in the onion and pepper. Cover with 1 cup of beef stock and the one can of diced tomato. Stir and then add the one can of 'drained' black beans and or red kidney beans if you prefer.
Sprinkle in chili powder, garlic powder, red pepper flakes, a pinch of cinnamon (go easy) and dried herbs: rosemary, oregano and mint. I like to sweeten this stew with either a little organic brown sugar or black strap molasses.
~ Tutti a Tavola!
No comments:
Post a Comment