Beef and Bean Stew

    Beef and Bean Stew

    (11)
    1hr15min


    12 people made this

    About this recipe: This is a delicious adaption of Lebanese meat and bean stew. This recipe calls for stewing steak and black eye beans, which are cooked until tender and delicious.

    Ingredients
    Makes: 8 

    • 225g butter
    • 2 onions, thinly sliced
    • 1.35kg diced stewing beef steak
    • salt and pepper to taste
    • 2 cloves garlic, sliced or to taste
    • 1.4kg ready cooked black eye beans

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Melt the butter in a large saucepan over medium-low heat; cook and stir the onions in the melted butter until translucent, about 5 minutes. Stir in the beef and season with salt and pepper. Cook, stirring occasionally, until the meat is tender and the juices have cooked away, about 30 minutes.
    2. Stir in the garlic and beans; pour in enough water to cover. Bring the mixture to the boil, cover and simmer over low heat until the beans are tender and hot and almost all of the liquid has been absorbed, about 30 minutes.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    18

    We did not have any stew meat, but did have a ham bone left over, so used that instead. Because we didn't need to cook the ham, it did not take as long to cook as the original recipe. We think the butter is really the secret ingredient here.  -  01 Jan 2010  (Review from Allrecipes US | Canada)

    by
    14

    This is delicious and filling. However, it had a lot of meat in comparison to the black-eyed peas, even though I decreased the meat down to 2 lbs. I think an extra package of black-eyed peas could be added since this is called Mom's Black-Eyed Peas" and not "Mom's Beef with Black-Eyed Peas". The butter is the key to this tasty dish!  -  29 Jul 2011  (Review from Allrecipes US | Canada)

    by
    12

    Hey this is really good! The beef is a nice change from the same old ham or pork. I will make this again and it will be before next new years! Thank you L. Milfon for sharing.  -  03 Jan 2010  (Review from Allrecipes US | Canada)

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