I was in a rush the other day, and needed something I could put on the stove for dinner early and then take care of some other tasks. I looked at all my gorgeous tomatoes lined up on the windowsill, and then thought of the 2 pound sirloin in my freezer (from my other favorite CSA, Chestnut Farms). I also had onions and peppers from the previous week’s share, so I was almost all the way there. Keep canned beans in your pantry for just this type of spur of the moment idea.
I got this on the stove pretty quickly, and then let it simmer for a couple of hours – not necessary, but the longer, the more tender the beef will be. I also left out the jalapeños, forgot to add the ale, and used only one can of black beans, and it was still delicious! Enjoy.
Adapted from the Food Network
- Heat oil in large heavy pot over medium high heat.
- In a pie plate combine salt, pepper and flour with a fork. Toss the sirloin cubes with flour to coat.
- Shake off excess flour. Brown sirloin in pot on all sides and remove meat to a plate.
- If necessary add more oil to pan and add the onions. Cook onions over medium heat until they begin to soften.
- Stir in green, red and jalapeño peppers (if using) and cook for 3 to 5 minutes. Add chili powder, cumin and oregano.
- Return browned meat to the pan and pour in beer (if using) and beef stock. Bring to a boil and cover and reduce heat to a simmer.
- Cook for 45 minutes or until meat is tender.
- Add crushed tomatoes and cook for 20 minutes more.
- Stir in black and kidney beans and gently simmer for 10 minutes longer.
- Garnish with Cheddar, onion, scallions and sour cream.