Showcasing Alberta grown black beans, this delicious braised red wine and peppercorn beef stew is loaded with delicious protein, fibre and iron. This is a great make-ahead meal and it freezes well!
Pat the beef dry with paper towel and season well with salt and black pepper. Dredge lightly in flour (approx. 2 Tbsp, use more if needed), shaking off the excess.
Heat 1 Tbsp (15 mL) oil in a large thick bottom pot over medium-high heat. Brown half the beef and transfer to a plate. Add the remaining oil to the pot and brown the rest of the beef. Remove the beef from the pot and set aside.
Add onions, carrots and garlic to the pot and cook for 2-3 minutes, stirring continuously, while scraping off the bottom to prevent bits from burning. Stir in tomato paste and continue to cook for another minute.
Deglaze the pot with stock and red wine, scraping the bottom to remove the tasty bits. Add seared beef and stir in bay leaves and ground black pepper (add more pepper to taste as desired).
Bring to a boil, reduce heat to a simmer and cover with a lid. Cook for about 1 hour 30 minutes or until meat is very tender, stirring occasionally.
Once meat is tender, stir in cooked beans and simmer for another 10 minutes, stirring often.
Remove bay leaves.
Season to taste with salt and black pepper, plate and garnish with microgreens or parsley. Serve alongside prepared whipped potatoes, rice or quinoa. Enjoy!
Notes
A 19 oz (540 mL) an of black beans, drained & rinsed, yields 2 cups (500 mL) cooked beans. To cook up a batch of dry beans, check out our website for more info!
This recipe calls for cooked black beans, but pinto beans, green lentils or red kidney beans are all great alternatives.
Dealcoholized wine can be used as a substitute for the red wine in this dish.
Pat the beef dry with paper towel and season well with salt and black pepper. Dredge lightly in flour (approx. 2 Tbsp, use more if needed), shaking off the excess.
2
Heat 1 Tbsp (15 mL) oil in a large thick bottom pot over medium-high heat. Brown half the beef and transfer to a plate. Add the remaining oil to the pot and brown the rest of the beef. Remove the beef from the pot and set aside.
3
Add onions, carrots and garlic to the pot and cook for 2-3 minutes, stirring continuously, while scraping off the bottom to prevent bits from burning. Stir in tomato paste and continue to cook for another minute.
4
Deglaze the pot with stock and red wine, scraping the bottom to remove the tasty bits. Add seared beef and stir in bay leaves and ground black pepper (add more pepper to taste as desired).
5
Bring to a boil, reduce heat to a simmer and cover with a lid. Cook for about 1 hour 30 minutes or until meat is very tender, stirring occasionally.
6
Once meat is tender, stir in cooked beans and simmer for another 10 minutes, stirring often.
7
Remove bay leaves.
8
Season to taste with salt and black pepper, plate and garnish with microgreens or parsley. Serve alongside prepared whipped potatoes, rice or quinoa. Enjoy!
