Beef stew gets better when you add plump, tender Goya Red Kidney Beans. Try this satisfying, complete recipe - brimming with carrots, parsnips and red wine - or add a can of Goya Beans to your favorite stew recipe and make it a classic.

2 tsp. Goya 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.) Goya Red Kidney Beans undrained.

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.
2.	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.
3.	Stir in carrots, parsnips and potatoes and simmer uncovered for 30 minutes. Stir in beans and cook 15 minutes more.

Serves 6-8