Black Bean, Beef & Sweet Potato Stew

Seriously, this one, no leftovers. Not a drop in the pot!

My own recipe.  

 

Here we go! 

 You will need: 

2 tablespoons extra virgin olive oil

.58 kg pkg of lean stewing beef, sliced into bite size pieces

1/4 cup flour

1 can~ rinsed black beans

2 cups of sliced mushrooms

3 medium carrots sliced

1 medium onion diced

1 medium sweet potato, peeled & cut into bite size pieces

1 tbsp roasted garlic and red pepper spice

2 cloves of garlic

1/2 tsp of cayenne pepper

1/2 tsp ground black pepper

900 ml container of beef broth

* small amount of sifted flour for thickening if required

Put  beef, flour and  dry spices in a ziploc bag and shake until meat is completely coated.

                                     *  I cut the beef much smaller than shown.

In cast pot, on  medium heat~ brown contents of bag with chopped onions and garlic cloves in olive oil. Make sure to get all of the scrapings off of the bottom of the pot as it browns. 

Once meat is browned add black beans. Heat beans thoroughly.  

  Add sliced carrots, mushrooms & sweet potato.  Top  with beef broth. 

Cook on medium /low heat for 2-3 hours, stirring occasionally. Stew will become a rich dark consistency. 

If  you find it is not thick enough, 10-15 minutes before serving,  turn heat up and allow to just come to a boil. Sift in a small amount of flour, until desired consistency, whisking continuously to prevent any lumps. Reduce heat and allow to simmer for another 15 minutes. 

                                                                     

 Serve &  Enjoy!