Frank’s Beef and Bean Stew

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wwltv.com

Posted on June 16, 2011 at 4:31 PM

2 pounds stew beef, lean and cut into small pieces

1 pound lean pork loin, cut into small pieces

4 tablespoons extra virgin olive oil

4 tablespoons all purpose flour

1-3/4 cups chopped onions

4 ribs celery, bias-sliced

1-1/2 cups carrots, julienned or thinly sliced

1 large green bell pepper, de-seeded and chopped

1 large red bell pepper, de-seeded and chopped

1 large orange bell pepper, de-seeded and chopped

2 cans pinto beans, drained and rinsed (15 ounce each)

1 can black beans, drained and rinsed (15 ounce can)

14 ounces full strength Kitchen Basics beef stock

2 cups fresh Roma tomatoes, diced

1 teaspoon kosher or sea salt (or to taste)

2 teaspoons Frank Davis Beef Seasoning

1/2 teaspoon fresh ground black pepper

1/4 teaspoon red pepper flakes

1/2 pound fresh mushrooms, roughly sliced

1 cup drained and thawed frozen whole kernel corn

3 cups instant white rice, cooked and cooled on the stovetop

1 dozen hot-baked cornbread muffins

 

Start off by taking a large bowl and thoroughly tossing together the beef, the pork, and the flour.

Then in a large non-stick skillet, heat the olive oil over medium high heat, add the beef, the pork, and the onions, and sauté the mixture, stirring frequently, until everything is well browned.

Meanwhile, in a 6-quart slow cooker, combine the celery, the carrots, the green the red and the orange bell peppers, the beef seasoning, both kinds of beans, the stock, the tomatoes, and the browned meats and onions.

Now drop in the sea salt, the beef seasoning, the black pepper, and the pepper flakes.

At this point, toss everything together uniformly, cover the pot, and cook the stew fixins on HIGH for 4 to 5 hours (or on LOW for 8 to 10 hours), depending upon how long your parade route is.

Then about an hour before sitting down to supper, fold in the mushrooms and the corn, cover the crock pot again, and continue cooking.

When you’re ready to eat, spoon out generous helping of rice into a deep soup bowl and ladle a couple of scoops of stew over it.

I suggest you eat this Mardi Gras concoction piping hot, alongside a plate of buttered crusty cornbread muffins right from the oven.

All that’s left is to complement the meal with a tall, frosty glass of iced tea.

This recipe serves 6 to 8 folks generously.

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Chef’s Notes:

Just for the record, leftovers can be transferred to a glass casserole dish and reheated at a later time in the microwave so that parade stragglers can have a good meal too.

 

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