Oven Baked Beef and Black Bean Stew

beef chuck

🥗Healthier: lean ground beef

💰Cheaper: pork shoulder

Ground beef reduces fat while pork shoulder can be more affordable.

black beans

🥗Healthier: lentils

💰Cheaper: canned kidney beans

Lentils are lower in calories and cook faster.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes provide a vibrant flavor while paste is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and can be made from pantry staples.

Preheat the oven to 160°C.

Heat a large saucepan over high heat and add oil to the base.

Add 500 g of beef stewing steak to the pan and fry until browned and slightly golden.

Remove the beef from the pan, trying to leave the juices behind.

Add a diced onion to the pan and fry until softened, about 2-3 minutes.

Add 1 diced carrot to the pan and fry until it starts to soften, about 5-7 minutes, adding a little water if necessary to prevent sticking.

Add 1,000 ml of chicken stock to the pan.

Add 800 g of peeled and chopped potatoes to the pan.

Add 100 g of black beans to the pan.

Add 1 teaspoon of oregano and 1 teaspoon of ground ginger to the pan.

Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

Add the beef back into the pan and stir everything together.

Transfer the pan to the oven and bake for 1 to 1.5 hours.

Remove the stew from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens