Southwest Style Beef and Black Bean Stew

Ingredients

• 1.1 lbs / 500 grams beef, cut into 1” cubes
• ¼ cup flour
• 3 Tablespoons neutral oil, such as canola or safflower
• 1 stalk celery, diced
• 1 medium red pepper, diced
• 1 medium green pepper, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 Tablespoons chopped jalapeno peppers (optional – to taste)
• 1 teaspoon red pepper flakes (or adjust to taste)
• 1-1/2 Tablespoons chili powder (or adjust to taste)
• 2 teaspoons cumin (or adjust to taste)
• 1 Tablespoon lime juice or white vinegar
• 1 Tablespoon Worcestershire sauce
• 2 cups beef stock
• 14 fl. oz. (414 ml) can diced tomatoes
• 5.5 fl. oz. (163 ml) can tomato paste
• Pinch of sugar
• 1-1/2 cups fresh, frozen or canned corn (equals one 12 oz/341 ml can)
• 1-1/2 cups cooked black beans (equals one 14 fl oz/ 414 ml can – drain and rinse if using canned)
• Salt, to taste