Black Bean and Beef Stew
A simple stew of beef and beans, this savory concoction is perked up with garlic and onion spices, as well as a can of chopped tomatoes. Perfect for a weeknight meal, serve this soup with a side of rice or just a salad and bread.
2 tablespoons olive oil
1 pound beef stew meat
1/4 cup red wine vinegar
1 (14.5-ounce) can chopped tomatoes, undrained
2 teaspoons garlic salt
1 teaspoon onion powder
1 (15-ounce) can black beans, drained
- Heat oil in a skillet over medium-high heat. Add meat and brown on all sides. Pour in vinegar and stir to remove any browned bits stuck to the bottom of the pan.
- Add tomatoes, garlic salt and onion powder. Bring to a boil, reduce heat and simmer until meat is tender, about 30 minutes.
- Add beans; simmer 5 more minutes to heat through before serving.
Makes 4 servings.