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The Cook Stove / Main Dish
Beef and Bean Stew
½ cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon cayenne pepper
2 ½ to 3 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons olive or vegetable oil, divided
2 medium onions, thinly sliced
2 cups water
1 can (6 oz.) tomato paste
¾ teaspoon rubbed sage
½ teaspoon dried thyme
1 can (16 oz.) kidney beans, rinsed and drained
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In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add the beef and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon. In the same pan, sauté onions in the remaining oil. Add water, tomato paste, sage and thyme; mix well. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1 ¼ hours, stirring occasionally. Add more water if needed. Stir in beans. Cover and simmer 15 minutes or until meat is tender.
Serves 6-8
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