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
Ingredients
Directions
- 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.
