Southwestern Black Bean Stew

A mild stew with a flair, from the southwest.

Step: 1

In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add

Step: 2

, and stir. Reduce heat to low, cover and simmer for 10 minutes.

Step: 3

In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

Per Serving: 635 calories; protein 38.7g; carbohydrates 33.5g; fat 38.9g; cholesterol 132.7mg; sodium 1596.4mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.