Beefy Black Bean Stew

Photo: lilylulu

Yield: Makes 4 qt.
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 35 Minutes
Total: 2 Hours, 20 Minutes


  • 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
  • Toppings: fresh cilantro sprigs, sour cream, shredded Mexican cheese blend, tortilla chips
  • Lime wedges


  1. 1. Preheat oven to 400°. Cut beef 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.
  2. 2. Bake at 400° 1 hour or until beef is shreddable. Remove beef from pan, reserving drippings. Shred beef with 2 forks.
  3. 3. 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 desired toppings and lime wedges.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beefy Black Bean Stew Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy