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Soup Sundays - Spicy Beef Stew with Beans & Peppers

March 15, 2017

I like to make stews and soups on Sunday (or Saturday, but usually I'm too busy being lazy or having fun that day) so I'll not only have something delicious and amazing to eat on Sunday, but so I can make a huge batch and portion it out for meals throughout the week.

The awesome thing about stew is that it's better the 2nd and 3rd (and 4th...) days than it was the first day, if that's even possible.

Maybe the flavors have more time to co-mingle and really blend together. Maybe something about refrigeration seals in those amazing textures and tastes.

Whatever it is, I'm not going to let a good opportunity for delicious leftovers (and quick, easy, reheatable real food meals) go to waste!

Ingredients:

  • 2-3 lb beef stew meat, cut into chunks
  • 2 garlic cloves, sliced or minced
  • 1 red onion, sliced
  • 2 tomatoes, chopped
  • 2 red peppers, sliced
  • Other assorted veggies of your choice (carrots, celery, peas, corn, etc)
  • 1 lb white cannellini beans, soaked and cooked
  • 3-4 cups broth
  • 1 T blackstrap molasses
  • 1 T ground cumin
  • 1 t turmeric (because I add it to everything)
  • To garnish: sour cream and cilantro, chopped

Directions:

  1. Brown meat in a bit of oil in a hot skillet if desired (optional), about 3-5 minutes
  2. Add all ingredients except garnishes into the VitaClay pot
  3. Close, seal and cook on “stew” setting for 1-2 hours
  4. Garnish with sour cream and chopped cilantro
  5. Serve with a side of cornbread or crusty sourdough, or over your favorite grain

I hope you come to enjoy this hearty meal!


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