Bean and Beef Stew

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<h2 class="subheader">A Beef and Bean Recipe That Delights</h2> <p>Bean and Beef Stew serves up mealtime satisfaction every time.</p> <p>This standout bean stew recipe is brimming with carrots, parsnips, and red wine, and just gets better when you add plump and tender GOYA® <a title="Red Kidney Beans (1)" href="https://goya.com/en/products/red-kidney-beans-can" data-id="7804">Red Kidney Beans</a>. When these beans stew, their flavor is enhanced so you’ll really notice their deliciousness!</p>

Total Time

135m

Prep Time:15m

Yields:6-8 Servings

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Ingredients

3 lbs.

<p><span>beef chuck, cut into 1-inch cubes</span></p>

3

<p><span>medium onions, chopped coarsely</span></p>

3 tbsp.

<p><span> flour</span></p>

2 cups

<p><span>water</span></p>

2 cups

<p><span>Burgundy wine</span></p>

2 tsp.

<p><span>sugar</span></p>

6

<p><span>carrots, peeled and cut into 3-inch lengths</span></p>

6

<p><span> parsnips, peeled and cut into 3-inch lengths</span></p>

8

<p><span>small new red potatoes, scrubbed and halved</span></p>

1 can
(15.5 oz.)

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Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>Add water, wine, <em>Cubitos En Polvo</em>, ham concentrate, Sofrito, Adobo and sugar. Bring to a boil, stirring. Lower heat, cover and simmer for 1 hour.</p>

Step 3

<p>Stir in carrots, parsnips and potatoes and simmer uncovered for 30 minutes. Stir in beans and cook 15 minutes more.</p>

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