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Beef & black bean stew Weight Watchers recipes

Beef & black bean stew

7
Points® value
Total Time
3 hr 35 min
Prep
25 min
Cook
3 hr 10 min
Serves
8
Difficulty
Easy
A hearty gluten free, dairy free one-pot stew that provides plenty of warmth on a chilly evening. Rich and full of warming spices, this beef & black bean stew is perfect for ladling into big bowls and topping with fresh herbs. This is also a great stew to serve when you have friends over. Freeze both batches of the stew, so that all you have to do on the day is reheat, then garnish and serve.

Ingredients

Calorie controlled cooking spray

12 spray(s)

Beef braising steak, lean, cooked

1200 g, cut into 3cm pieces

Red onion

2 small, diced

Red pepper

2 medium, deseeded and diced

Garlic

3 clove(s), crushed

Ground Cumin

3 teaspoon(s), level

Ground coriander

3 teaspoon(s), level

Chilli Powder

4 teaspoon(s), level

Cinnamon Stick

1 stick(s)

Tomato

6 large, chopped

Beef stock cube(s)

½ cube(s), 500ml stock

Black beans in water

2 can(s), medium, drained

Coriander, fresh

4 tablespoon(s), roughly chopped

Parsley, fresh

3 tablespoon(s), roughly chopped

Mint, Fresh

3 tablespoon(s), roughly chopped

Instructions

  1. Mist a large flameproof casserole with cooking spray and set over a medium-high heat. Cook the beef, in batches, for 8-10 minutes until browned all over. Use a slotted spoon to transfer the meat to a bowl.
  2. Mist the casserole with more cooking spray and cook the onions and peppers, stirring, for 6-8 minutes or until softened. Add the garlic, spices and cinnamon stick and cook, stirring, for 1 minute.
  3. Return the beef to the pan with the tomatoes and stock. Bring to the boil and then reduce the heat to low and simmer, covered, for 2 hours. Remove the lid and simmer for a further 30 minutes or until the beef is tender.
  4. Add the black beans and simmer, uncovered, for 5 minutes or until the beans are heated through and the sauce has thickened. Remove and discard the cinnamon stick and stir through the herbs.
  5. To Serve: Divide half of the beef & black bean stew between 4 bowls, scatter over some extra coriander leaves and serve with lime wedges on the side. To Freeze: Store the remaining beef & black bean stew in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat over a low heat on the hob, until piping hot.

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