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This medley of spices, black beans and cubed beef is a flavorful one-pot meal.
2 tablespoons vegetable oil
2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
2 cups chopped onion
1 can (14 1/2 ounces) beef broth
1 cup beer
1 can (6 ounces) tomato paste
3 tablespoons McCormick® Chili Powder
1 teaspoon McCormick® California Style Garlic Powder with Parsley
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Cumin, Ground
2 cans (15 ounces each) black beans, drained and rinsed
1/2 teaspoon seasoned salt
Heat oil in large skillet on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef. Remove all beef from skillet.
Stir onion into skillet; cook 5 minutes or until softened. Add beef and remaining ingredients, except beans. Bring to boil. Reduce heat to low; simmer 1 hour, stirring occasionally.
Stir in beans; simmer 20 minutes. Serve with shredded Cheddar cheese, if desired.
(Amount per serving)