Bean and Beef Stew

By carvalhohm

Ingredients

• 2 tsp. Olive Oil
• 3 lbs. beef chuck, cut into 1-inch cubes
• 3 medium onions, chopped coarsely
• 3 tbsp. flour
• 2 cups water
• 2 cups Burgundy wine
• 2 packets GOYA® Cubitos En Polvo - Powdered Beef Bouillon
• 2 packets GOYA® Ham Concentrate (optional)
• 2 tsp. GOYA® Sofrito
• 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 2 tsp. sugar
• 6 carrots, peeled and cut into 3-inch lengths
• 6 parsnips, peeled and cut into 3-inch lengths
• 8 small new red potatoes, scrubbed and halved
• 1 can (15.5 oz.) Red Kidney Beans undrained.

Details

Servings 2
Preparation time 15mins
Cooking time 135mins

Preparation

Step 1

Heat oil on medium in a large pot and brown beef in batches. Return beef cubes to pot, add onions, sprinkle with flour and cook 5 minutes.

Add water, wine, Cubitos En Polvo, ham concentrate, Sofrito, Adobo and sugar. Bring to a boil, stirring. Lower heat, cover and simmer for 1 hour.

Stir in carrots, parsnips and potatoes and simmer uncovered for 30 minutes. Stir in beans and cook 15 minutes more.