Beef And Bean Picadillo
|Lean boneless top round steak||1 1⁄4 Pound|
|Vegetable cooking spray||1|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Seeded chopped jalapeno peppers||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Water||3 Cup (48 tbs)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Burgundy wine/Other dry red wine||2 Tablespoon|
|Beef flavored bouillon granules||1 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Canned black beans||16 Ounce, drained (1 Can)|
|Peeled chopped apple||1 Cup (16 tbs)|
Trim fat from steak; cut steak into 1-inch pieces.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add steak; cook until browned on all sides, stirring frequently.
Drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with cooking spray; place over medium-high heat until hot.
Add onion, jalapeno pepper, and garlic; saute until onion is tender.
Add steak, water, tomato, red wine, bouillon granules, red pepper, cinnamon, cloves, and allspice, stirring well.
Bring mixture to a boil; cover, reduce heat, and simmer 1 hour and 40 minutes.
Add beans, apple, and raisins.
Cover and simmer an additional 10 minutes or until steak and apple are tender.