Bean and Beef Stew
Over a year ago
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Ingredients
- 2 tbsp olive oil
- 1 pound beef stew meat
- ¼ cup red wine vinegar
- 1 can chopped tomatoes. undrained
- 2 tsp garlic salt
- 1 tsp onion powder
- 1 can black beans. drained
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Bean and Beef Stew
Method
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1
1. Heat oil in a skillet over medium-high heat. Add meat and brown on all sides. Pour in vinegar and stir to remove any browned bits stuck to the bottom of the pan.
2. Add tomatoes, garlic salt and onion powder. Bring to a boil, reduce heat and simmer until meat is tender, about 30 minutes.
3. Add beans; simmer 5 more minutes to heat through before serving.
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