Beef and Black Bean Ragout

The richness of the beef and black beans bring out robust flavour to this incredible ragout dish. In this recipe, the beef and black beans are slowly simmered with Latin spices and finished with fresh herbs. This warming dish is truly a winner! Serve with boiled potatoes or rice


2 cups black beans, soaked in water overnight
2 pounds beef chuck in 2-inch chunks
1 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. coarsely ground black pepper
1 tsp. coriander
1 tsp. oregano
2 Tbsp. coconut oil
1 large yellow onion, quartered
8 whole garlic cloves
1 large yellow or red bell pepper, cut into large pieces
2 large tomatoes, quartered
1 1/4 cup dark beer
3 bay leaves
1 Tbsp. agave nectar
4 cups water
1 bunch chopped fresh cilantro
Juice of one lime


Season beef with chili powder, cumin, black pepper, coriander and oregano
Heat oil over medium-high heat in oven proof Dutch oven. Add seasoned beef and sear until lightly browned on all sides
Reduce heat to medium-low and add onion, garlic and bell pepper and stir until everything is well combined and the vegetables are slightly softened about 3 minutes
Drain and rinse the black beans. Add tomatoes, black beans, beer, bay leaves, maple syrup, salt and water into the Dutch oven. Bring to boil, cover and place in the oven. Cook in 300 F oven for 3 hours
Remove from the oven and stir in cilantro and lime juice. Enjoy!

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