Beef and Bean Stew

By michelew7

Ingredients

• 2 cups canned kidney beans
• 1 cup chopped raw onion
• 6 teaspoons olive oil (divided use)
• 1 cup tomato puree
• 2 cups beef broth
• 2 teaspoons dried basil leaves
• 2 teaspoons chili powder
• 1/2 teaspoon curry powder
• 2 teaspoons dried oregano
• 1/2 teaspoons cayenne pepper
• 2 cups salsa
• 12 ounces roasted eye of round beef

Preparation

Step 1

In a sauce pan cook beans (drained and rinsed) and onion in 4 teaspoons of oil until tender, then add tomato puree, sauce beef broth, spices and salsa.

Continue to cook vegetable mixture over medium heat until hot.

While the vegetables are cooking, in non-stick pan add remaining oil and stir fry beef until cooked.

Add beef to vegetables and simmer for 5 minutes. Good served over cooked rice.

240.5 calories in each serving (8 servings about 1 cups each)