Vanessa Butterfly's Beef Stew

A hearty and healthy beef stew--with pinto beans, lean beef, and a wide selection of fresh vegies.

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Ingredients:

• 1 pound dried pinto beans, soaked overnight
• 12 cups water
• 2 tbsp Muskeet steak seasoning
• 2 cubes beef bouillon, crumbled
• 3 tablespoons vegetable oil
• 2 pounds lean beef, cubed
• 1 small onion, chopped
• 2 tablespoons parsley, chopped
• 4 carrots, sliced
• 4 cups potatoes, diced
• 2 stalks celery, sliced
• 2 clove garlic, minced
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon tabasco sauce

Method

In a large pot combine pinto beans, water, steak seasoning and beef bouillon; soak for 24 hours at room temperature. After soaking place on stove top and bring to a rolling boil, stirring constantly. After boiling, reduce heat to medium and boil uncovered for 2 hours stirring occasionally. Remove 4 cups liquid from beans and place in large pot. Remove an additional 2 cups liquid and 1/2 cup beans and place in blender and blend until smooth. Place blended liquid in the large pot. Save remaining liquid from boiled beans and use remaining beans for another meal. Cook beef in oil until brown. Place in large pot with bean mixture and bring to a boil, then reduce heat and simmer for 1 hour stirring occasionally. Add remaining ingredients and 2 more cups of bean juice to pot and simmer, covered for 1 more hour stirring occasionally.

Notes:

Number of servings: 8-10

Submitted By: glmadmin
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