Beefy Black Bean Stew

Southern Living DECEMBER 2009

  • Yield: Makes 4 qt.
  • 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. 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. Bake at 400° 1 hour or until beef is shreddable. Remove beef from pan, reserving drippings. Shred beef with 2 forks.

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.


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Beefy Black Bean Stew recipe