Recipe

Beef, black bean and corn stew

A hearty winter stew with beef, black bean and corn from Australian Women's Weekly.

  • 45 mins cooking
  • Serves 6
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Ingredients

Beef, black bean and corn stew
  • 1 cup (200g) dried black (turtle) beans
  • 1 tablespoon olive oil
  • 1 kilogram beef chuck steak, trimmed, chopped coarsely
  • 1 brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 1 teaspoon dried chilli flakes
  • 410 gram canned crushed tomatoes
  • 1 1/2 cup (375ml) beef stock
  • 1 red capsicum (bell pepper) (200g), trimmed
  • 2 corn cobs (500g), kernels removed
  • 2 tomatoes (300g), sliced thinly
  • 1/2 cup coarsely chopped fresh coriander
  • 1 lime, cut into wedges

Method

Beef, black bean and corn stew
  • 1
    Place beans in medium bowl, cover with cold water; stand overnight. Rinse under cold water; drain.
  • 2
    Heat half the oil in 6-litre (24-cup) pressure cooker; cook beef, in batches, until browned. Remove from cooker.
  • 3
    Heat remaining oil in cooker; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Return beef to cooker with undrained tomatoes, stock and beans; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.
  • 4
    Release pressure using the quick release method; remove lid. Add capsicum and corn; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 2 minutes.
  • 5
    Release pressure using the quick release method; remove lid. Stir in tomato and coriander; season to taste. Serve stew with lime wedges.

Notes

If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using.

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