Name: Beef & Bean Stew
Ingredients: 1 lb boneless beef (round or rump) (500 g); 1/4 cup vegetable oil (50 mL); 1 clove garlic, minced; 4 medium onions, quartered; 2 can Beans in Tomato Sauce (14 oz./398 mL); 1 tsp sugar (5 mL); 1 can beef broth (10 oz./284 mL); 1 tsp thyme (5 mL); 1 tbsp Worcestershire sauce (15 mL); 1/8 tsp pepper (0.5 mL); 2 tbsp cornstarch (25 mL); 1/4 cup water (50 mL)

Beef & Bean Stew

Author: Ontario Bean Growers
Yield: 4 Servings 1x

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Ingredients

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1 lb boneless beef (round or rump) (500 g)
1/4 cup vegetable oil (50 mL)
1 clove garlic, minced
4 medium onions, quartered
2 can Beans in Tomato Sauce (14 oz./398 mL)
1 tsp sugar (5 mL)
1 can beef broth (10 oz./284 mL)
1 tsp thyme (5 mL)
1 tbsp Worcestershire sauce (15 mL)
1/8 tsp pepper (0.5 mL)
2 tbsp cornstarch (25 mL)
1/4 cup water (50 mL)

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Instructions

Cut beef into 1-inch (2.5 cm) pieces. Heat oil in large saucepan or dutch oven; add meat and garlic and sauté until meat is browned. Add remaining ingredients except cornstarch and water. Simmer covered 1 – 1½ hours or until meat is tender. Mix cornstarch with water and stir into stew; cook over high heat until mixture comes to a boil and sauce is thickened and clear. Serve over hot mashed potatoes or noodles or in a bowl with crusty bread.

Note: Stew may be baked in 350°F (180°C) oven instead of simmering on top of stove.

Microwave Method:

In a 3-4 qt. (3 L) micro-proof casserole combine all ingredients except oil, cornstarch and water. Cover and cook on high for 6-7 minutes. Stir and cook on low or 25% power for 55-60 minutes stirring after 30 minutes, or until beef is tender. Mix cornstarch and water and stir into mixture. Cook on high 4-6 minutes stirring after 2 minutes, or until sauce is thickened and clear