BRAZILIAN BLACK BEAN AND BEEF CASSEROLE
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- 1 stalk(s)
- celery, chopped finely
- carrots, chopped finely
- onions, chopped finely
- 3 clove
- garlic, minced
- bell pepper, small, chopped finely
- 1/2 tsp
- orange zest, grated
- 14 1/2 oz
- unsalted stewed tomatoes (1 can)
- 1 lb
- lean stew beef, cut into 1/2" cubes
- 4 c
- cooked black beans (or 2 cans, drained & rinsed)
- salt & pepper to taste
- 2 Tbsp
- vegetable oil
1Saute celery, carrots, onions, garlic, and bell pepper in oil for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
2Add orange zest, tomatoes, and meat. Cover and simmer for 30 minutes, stirring occasionally. Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
3Season to taste with salt & pepper.