Smoky Mexican-Inspired Beef Stew
with Black Beans
The secret to this stew's smokiness is a sprinkle of chipotle powder! Rich beef, tender black beans and a dollop of creamy guacamole round out this weeknight winner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled
Crushed Tomatoes with Garlic and Onion
Tomato Sauce Base
Not included in your delivery
Before starting, wash and dry all produce. Heat Guide for Step 2: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Pick cilantro leaves from stems. Keep leaves and stems separate. Thinly slice cilantro stems. Peel, halve, then cut onion into 1/4-inch pieces. Drain, then rinse black beans.
Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, cilantro stems and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring occasionally, until onions soften, 2-3 min. Season with salt and pepper.
Add beef to the pot with onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add Mexican Seasoning, tomato sauce base and beans. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add crushed tomatoes and 1/2 cup (1 cup) water to the pot with beef. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper. (TIP: If you have time, keep stew simmering on the stove for longer! It gets better the longer it cooks!)
Combine sour cream and guacamole in a small bowl. Divide stew between bowls. Dollop with guacamole cream, then sprinkle feta and cilantro leaves over top. Serve tortilla chips on the side for scooping.