Beef & Black Bean Peppercorn Stew - Alberta Pulse Growers

Name: Beef & Black Bean Peppercorn Stew - Alberta Pulse Growers
Ingredients: 1.5 lbs (680 g) beef stewing meat, cut into 1-1 1/2" cubes; 2 Tbsp (30 mL) all-purpose flour; 2 Tbsp (30 mL) canola oil, divided; 1 cup (250 mL) diced white onion; 1 1/2 cups (375 mL) medium diced carrots; 2 cloves garlic, chopped; 2 Tbsp (30 mL) tomato paste; 2 cups (500 mL) beef stock; 2 cups (500 mL) dry red wine; 2 bay leaves; 2-3 tsp (10-15 mL) coarse ground black pepper; 2 cups (500 mL) cooked black beans* or 1 can (19 oz/540 mL) black beans, drained & rinsed; 1 cup (250 mL) spicy microgreens (mustard, arugula, radish, etc.) OR; 3 Tbsp (45 mL) chopped fresh parsley

albertapulse.com

Showcasing Alberta grown black beans, this delicious braised red wine and peppercorn beef stew is from our Alberta Pulses from Coast to Coast collection of recipes!

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Ingredients

1.5 lbs (680 g) beef stewing meat, cut into 1-1 1/2" cubes
2 Tbsp (30 mL) all-purpose flour
2 Tbsp (30 mL) canola oil, divided
1 cup (250 mL) diced white onion
1 1/2 cups (375 mL) medium diced carrots
2 cloves garlic, chopped
2 Tbsp (30 mL) tomato paste
2 cups (500 mL) beef stock
2 cups (500 mL) dry red wine
2 bay leaves
2-3 tsp (10-15 mL) coarse ground black pepper
2 cups (500 mL) cooked black beans* or 1 can (19 oz/540 mL) black beans, drained & rinsed
1 cup (250 mL) spicy microgreens (mustard, arugula, radish, etc.) OR
3 Tbsp (45 mL) chopped fresh parsley