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Bean and Beef Stew serves up mealtime satisfaction every time.
This standout bean stew recipe is brimming with carrots, parsnips, and red wine, and just gets better when you add plump and tender GOYA® Red Kidney Beans. When these beans stew, their flavor is enhanced so you’ll really notice their deliciousness!
GOYA® Olive Oil
beef chuck, cut into 1-inch cubes
medium onions, chopped coarsely
GOYA® Cubitos En Polvo - Powdered Beef Bouillon
GOYA® Ham Concentrate (optional)
carrots, peeled and cut into 3-inch lengths
parsnips, peeled and cut into 3-inch lengths
small new red potatoes, scrubbed and halved
1 can (15.5 oz.)
GOYA® Red Kidney Beans undrained.
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.
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.
Stir in carrots, parsnips and potatoes and simmer uncovered for 30 minutes. Stir in beans and cook 15 minutes more.
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