Name: Our Texan-Style Smoky Beef and Beans is the perfect freezer pleaser
Prep time: 27 min
Cook time: 143 min
Total time: 170 min
Yield: 6
Ingredients: 1.5 kg chuck steak, cut into 3cm pieces; 2 onions, chopped; 2 green capsicums, coarsely chopped; 40g sachet Smokin’; Texas BBQ Rub (We used McCormick Grill Mates Smokin' Texas BBQ Rub); 1 tsp Mexican Chilli (We used Masterfoods Mexican Chilli Spice Blend); 375ml bottle beer; 500ml carton beef stock; 410g can tomato puree; 1 tbsp Worcestershire sauce; 400g can pinto beans, drained; Toasted tortillas, sour cream, fresh coriander, to serve

Our Texan-Style Smoky Beef and Beans is the perfect freezer pleaser

A tasty dish to freeze, ready to heat and eat on busy weeknights

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Serves 6

Prep

27M

Cook

2H 23M

Total

2H 50M

Ingredients

1.5 kg chuck steak, cut into 3cm pieces

2 onions, chopped

2 green capsicums, coarsely chopped

40g sachet Smokin’

Texas BBQ Rub (We used McCormick Grill Mates Smokin’ Texas BBQ Rub)

1 tsp Mexican Chilli (We used Masterfoods Mexican Chilli Spice Blend)

375ml bottle beer

500ml carton beef stock

410g can tomato puree

1 tbsp Worcestershire sauce

400g can pinto beans, drained

Toasted tortillas, sour cream, fresh coriander, to serve

Method

Step 1

Heat an oiled stockpot over a medium-high heat. Add beef in three batches. Cook, turning occasionally, for about 5 mins, or until well browned. Remove.

Step 2

Add onion and capsicum to same oiled pan. Cook, stirring occasionally, for 2-3 mins, or until light golden. Add rub and spice blend. Stir to coat vegetables.

Step 3

Return beef to pan with beer, stock, puree, sauce and 1 cup water. Bring to boil. Reduce heat. Simmer, covered, for 1½ hours. Uncover, stir in beans. Simmer, uncovered, a further 30-45 mins, until beef is tender and liquid has reduced and thickened.

Step 4

Serve with tortillas, sour cream and coriander.

To freeze

Make up to the end of Step 3. Cool in fridge. Transfer to a freezer-safe container. Seal, label and date. Freeze for up to two months.

To serve

Thaw in the fridge overnight. Transfer to a large saucepan. Place over a medium heat, stirring occasionally, until hot. Serve with tortillas, sour cream and coriander.

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