Beef and Bean Stew
|Boneless beef chuck||2 Pound, cut into 1-inch chunks|
|Salt||1 1⁄4 Teaspoon, divided|
|Pepper||3⁄4 Teaspoon, divided|
|Ground cinnamon||1⁄2 Teaspoon|
|Olive oil||2 Teaspoon|
|White mushrooms||1 Pound, sliced|
|Celery stalks||2 , thinly sliced to make 1 cup|
|Onion||1 Medium, chopped to make 3/4 cup|
|Carrot||1 Medium, grated to make 3/4 cup|
|Garlic||2 Clove (10 gm), minced to make 1 teaspoon|
|Canned diced tomatoes/26 ounce box chopped tomatoes||28 Ounce (1 Can)|
|Water||4 Cup (64 tbs)|
|Canned pinto beans||15 Ounce, drained, rinsed (1 Can)|
|Grated orange zest||1 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
1. Season beef with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and cinnamon. Heat oil in a large heavy saucepan over medium-high heat. Add half of the beef and cook until browned, about 7 minutes. Transferto a plate and repeat with remaining beef.
2. Add mushrooms, celery, onion, carrot, and garlic to saucepan and cook until onion is translucent and mushrooms have started to release moisture, about 7 minutes. Add beef, tomatoes, and water (add more water, if necessary, to cover). Bring to a boil. Reduce heat to low and simmer until meat is fork-tender, about 2 hours.
3. Add beans and cook until heated through, about 10 minutes. Stir in zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
4. Remove 5 cups of stew; return any beef chunks to pot. Puree stew in 2 batches in a blender; return to saucepan and stir to combine. Serve, sprinkled with parsley.