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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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Ingredients:
1.5 pound(s) stew beef |
1 1/2 teaspoon(s) salt, divided |
1 teaspoon(s) black pepper |
cooking spray |
2 tablespoon(s) canola oil |
4 cup(s) onion chopped |
1 or 2 jalapeno peppers seeded and minced |
1 red bell pepper seeded and minced |
1 green bell pepper seeded and minced |
10 clove(s) garlic minced |
12 ounce(s) beer |
2 tablespoon(s) paprika |
2 tablespoon(s) ground cumin |
4 tablespoon(s) tomato paste |
4 cup(s) beef broth |
28 ounce(s) diced tomatoes |
60 ounce(s) pinto beans drained and rinsed |
45 ounce(s) black beans drained and rinsed |
Directions:
1. Coat a large skillet with cooking spray.
2. Trim beef and cut into 1 inch pieces.
3. Sprinkle beef evenly with 1 teaspoon salt and black pepper.
4. Over medium high heat, add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.
5. Add oil to pan; swirl to coat.
6. Add onion, red bell pepper, green bell pepper and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally.
7. Add garlic; sauté 1 minute, stirring constantly.
8. Stir in beer, scraping pan to loosen browned bits; bring to a boil.
9. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally.
10. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently.
11. Add mixture from pan, beef and remaining ingredients (Beef broth, Tomatoes, and Beans) into a large croc pot and cook for 3-4 hours on low.
12. Stir in remaining 1/2 teaspoon salt.
13. Serve topped with diced avocado, chopped cilantro, sour cream
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