This medley of spices, black beans and cubed beef is a flavorful one-pot meal.
15m
PREP TIME
1hr 30m
COOK TIME
432
CALORIES
12
INGREDIENTS
This medley of spices, black beans and cubed beef is a flavorful one-pot meal.
15m
PREP TIME
1hr 30m
COOK TIME
432
CALORIES
12
INGREDIENTS
Ingredients 7 Servings
- 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
![substitution]( "substitution")
Substitutions available
- water
- 1 can (6 ounces) tomato paste
- 3 tablespoons McCormick® Chili Powder
- 1 teaspoon McCormick® California Style Garlic Powder With Parsley Coarse Grind Blend
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Ground Cumin
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1/2 teaspoon seasoned salt
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Stir in beans; simmer 20 minutes. Serve with shredded Cheddar cheese, if desired.
NUTRITION INFORMATION
(per Serving)
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