Shredded Beef and Bean Stew

Shredded Beef and Bean Stew

Ingredients:

• 1 lb (450 g) of beef (chuck roast or brisket), shredded
• 2 cups of cooked pinto beans (or canned, drained)
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 4 cups (1 liter) of beef broth
• 1 cup of crushed tomatoes (optional for a tomato-based stew)
• 1 tsp of cumin
• 1 tsp of chili powder
• 1 tsp of smoked paprika
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions:

1. Prepare the Beef:
   • If the beef isn’t pre-cooked, sear it in a pot with olive oil over medium heat until browned on all sides. Add water or broth to cover, simmer until tender (about 2-3 hours), and shred the beef. Save the broth for later.
2. Sauté the Vegetables:
   • Heat olive oil in a large pot over medium heat.
   • Add the diced onion and garlic, sauté until softened (about 2 minutes).
   • Add the diced bell pepper, cooking for another 2 minutes.
3. Combine Ingredients:
   • Add the shredded beef, beans, and spices (cumin, chili powder, smoked paprika). Stir well.
   • Pour in the beef broth (and crushed tomatoes if using). Stir everything together.
4. Simmer:
   • Cover the pot and let it simmer over low heat for 30-40 minutes, allowing the flavors to meld.
5. Season and Serve:
   • Adjust seasoning with salt and pepper.
   • Serve hot with cornbread, rice, or crusty bread.

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