Recipe: Mitchell’s Spicy Beef Pepper Bean Stew


Mitchell’s wanted me to create a hot, spicy, beanie stew!  I was at maximum creativity today, painting on vacation, totally into old sweats covered in paint and enjoying good tunes and great smells.  Mitchell caught a rare pic of me cooking, right.

Best of all, I didn’t have to cook dinner — it did itself and we noshed on it all day.  It is wonderful alone but we like it served over basmati rice.

Ingredients / Directions:

  • 3 lb grass-fed chuck roast, sliced and huge chunks of fat or gristle removed
  • garlic salt and black pepper

I broiled the beef strips with the seasoning before I began to simmer to soften.

While that was broiling in a large stew pot added the following ingredients.

  • 2 T organic olive oil
  • 1 large sweet onion, chopped
  • 3 blackened hot peppers (to your level of heat, we used sugar chilies) or about 1/2 cup chopped (I use scissors)
  • 1 t roasted chopped garlic (yes, I am always in a hurry so I use Christopher Ranch Organic Roasted in a jar)
  • 2 handfuls (what I can grab) dried tomatoes

The beef was done, and whole strips were popped into the pot along with the following

  • 1 qt organic beef broth (I use Pacifica, and you could use chicken broth, both for a richer broth, AND this is optional — if you decide not to use then add this to your water)
  • 2 qts cold water
  • 1 tsp black pepper, 1 tsp cumin

Bring to a boil then turn it down to a nice simmer.  It took about two hours for the beef to soften into a state that could be pulled apart.  Keep an eye on the liquid.  You don’t want too little or it will not be wet enough, but you also don’t want it too watery.  When the beef is soft and the liquid is just right (taste it!) pull the pot off the burner.  Remove the beef and set on a plate; let it cool so you can pull it.

In the meantime, prepare the following and add them to the pot:

  • 3 organic sweet carrots, chopped
  • 3-4 organic celery stalks, with leaves if you can find them, chopped
  • 3 small cans or 1 large can organic red beans, thoroughly rinsed
  • 1 small bag organic white (preferred) corn


When the beef is cool, pull it gently into bits.  I like the bits long, but if you end up with bits longer than about 1 1/2-inch, cut them.  Add this to the pot.  Stir everything up, and taste for final seasoning.  We added one more “ice cube” (below) of pepper pesto, a bit more garlic salt, and more cumin.  I say “we” because Mitchell has to get in and taste too at that point!


We heated the entire pot back up one more time so everything was heated, but did not let it linger — this kept the carrots and celery just a bit crunchy.  Yummers!  This made enough for dinner and lunch, and two more meals (for two) frozen in quart jam jars.



About dkatiepowellart

hollywood baby turned beach gurl turned steel&glass city gurl turned cowgurl turned herb gurl turned green city gurl. . . artist writer photographer. . . cat lover but misses our big dogs, gone to heaven. . . buddhist and interested in the study of spiritual traditions. . . foodie, organic, lover of all things mik, partner in conservation business mpfconservation, consummate blogger, making a dream happen, insomniac who is either reading buddhist teachings or not-so-bloody mysteries or autobio journal thangs early in the morning when i can't sleep
This entry was posted in organic, recipe, spicy, stews & soups, work dinners and tagged , , , , . Bookmark the permalink.

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