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Latin American Beef and Black Bean Ragout

Published: March 14, 2016 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 185 Minutes
Serves Serves 6
Latin American Beef and Black Bean Ragout
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Average Rating: 4.5 | Rated By: 5 users

The robust flavour in this ragout comes from slowly cooked beef with black beans and Latin spices. This delicious warming dish is wonderful at the end of the day during cold winter months. Serve with boiled potatoes or rice

 

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Ingredients

  • 2 cups black beans, soaked overnight in water
  • 2 lb. beef chuck sliced into 2-inch chunks (trim fat)
  • 1 Tbsp. GF chili powder
  • 1 Tbsp. GF ground cumin
  • 2 tsp. GF coarsely ground black pepper
  • 1 tsp. GF ground coriander
  • 1 tsp. GF 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 or GF beef stock
  • 3 GF bay leaves
  • 1 Tbsp. pure maple syrup
  • 4 cups water
  • 1 bunch chopped fresh cilantro
  • Juice of one lime

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    Instructions

  • Season beef with chili powder, cumin, black pepper, coriander and oregano
  • Heat oil over medium-high heat in an oven-proof pot. Add seasoned beef and sear until lightly browned on all sides
  • Reduce heat to medium-low and add onion, garlic and bell pepper. Stir until everything is well combined, and cook until 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 pot. Bring to boil, cover and place into the oven. Cook at 300 F for 3 hours
  • Remove from the oven and stir in cilantro and lime juice. Enjoy!


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