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Categories:
olive oil Or Sirloin tomatoes green onion garlic flour beef black beans lime juice ground cumin Coriander garlic black pepper paprika onion powder oregano kosher salt
Viewed: 31 - Published at: 7 years agoIngredients
- 4 Tablespoons Olive Oil
- 3 pounds Arm Roast; Or Sirloin Tips; Cubed Seasoned With Salt And Pepper
- 1/4 cups Tequila Or Water (I Used Tequila)
- 1 can Diced Tomatoes (28oz)
- 1 cup Green, Yellow Or Red Pepper
- 1 cup Onion, Chopped
- 2 Tablespoons Garlic, Chopped
- 1 Tablespoon Flour
- 5-1/2 cups Beef Stock
- 1 can Black Beans, Rinsed And Drained
- 1 Tablespoon Lime Juice, Fresh Squeezed
- FOR THE SEASONING:
- 2 teaspoons Ground Cumin
- 1/2 teaspoons Coriander
- 1/2 teaspoons Garlic Powder
- 1/2 teaspoons Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- 1/4 teaspoons Red Pepper Flakes
- 1/4 teaspoons Cayenne Pepper
Method
- Stir together the ingredients for the seasoning and set aside. (Do NOT add all of this. Save some back in case it is too spicy for you.)
- Heat 2 tablespoons olive oil and brown half of the meat in a Dutch oven or deep pan. Remove the meat. Add 2 more tablespoons of oil brown the rest of the meat. Remove the meat to a separate pan or crock pot.
- Deglaze the pan with the water/tequila, scraping up all the bits from the bottom of the pan.
- Add tomatoes, bell peppers, diced onion, minced garlic and 1/2 of the seasoning. Sprinkle 1 tablespoon of flour over the top and mix it in. Stir in the broth. Add the meat back in and cook on top of the stove (covered) on low heat for 1 hour. Or, you could put this in a crock pot and cook it on high for 4 hours or more, or in the oven (covered) for 2 hours on 250 degrees.
- Stir in beans and lime juice before serving. Garnish with sour cream, cilantro, avocado, or jalapenos.
