Recipe finder
Spicy Beef, Bean and Vegetable Stew
- Makes: 6 to 8 servings
- Prep 20 mins
- Cook 1 hr to 1 hr
Ingredients
-
1
pound
boneless beef chuck pot roast
-
2
tablespoons
olive oil or vegetable oil
-
1
cup
coarsely chopped onion (1 large)
-
3
cloves garlic, minced
-
2
14 1/2 -
ounce cans
reduced-sodium beef broth
-
1
12 -
ounce bottle
dark beer (such as stout, porter or lager) or 1 1/2 cups reduced-sodium beef broth
-
2 -3
teaspoons
bottled hot pepper sauce
-
1 1/2
teaspoons
dried oregano, crushed
-
1/2
teaspoon
ground allspice
-
1
teaspoon
sea or kosher salt
-
2
bay leaves
-
1
large
sweet potato, peeled and cut into 1-inch pieces (about 1 1/2 cups)
-
2
medium
parsnips, peeled, halved lengthwise and cut into 1-inch pieces (about 1 1/4 cups)
-
2
medium
carrots, halved lengthwise and cut into 1-inch pieces (about 1 cup)
-
1
cup
coarsely chopped, peeled firm, tart apple (such as Granny Smith, Rome Beauty or Stayman Winesap) (1 large)
-
1
15 1/2 -
ounce can
butter beans, rinsed and drained
-
1
4 -
ounce can
diced green chilies
-
Corn bread muffins (optional)
Directions
- Trim fat from meat; cut into 1-inch pieces. Pat meat dry with paper towel. In a 5- to 6-quart Dutch oven, cook half the meat in 1 tablespoon of the hot oil over medium heat, turning to brown evenly. Using a slotted spoon, remove meat from pan. Add remaining oil and meat, chopped onion and garlic to pan. Cook until meat is brown and onion is tender. Drain fat. Return all meat to pan.
- Add beef broth, beer, hot pepper sauce, oregano, allspice, salt and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 60 to 75 minutes or until meat is nearly tender.
- Stir in sweet potato, parsnips, carrots, apple, beans and green chilies. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaves. If you like, serve stew with corn bread muffins.
Nutrition Facts
(Spicy Beef, Bean and Vegetable Stew)
Servings Per Recipe 6, Mark as Free Exchange () 0, Fat, total (g) 8, carb. (g) 36, sat. fat (g) 2, chol. (mg) 49, Polyunsaturated fat (g) 1, Monosaturated fat (g) 5, sugar (g) 10, fiber (g) 7, cal. (kcal) 312, pro. (g) 24, iron (mg) 3, calcium (mg) 91, Trans fatty acid (g) 0, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 1, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, vit. C (mg) 14, vit. A (IU) 8017, Potassium (mg) 897, sodium (mg) 896