Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pound | Top Sirloin |
| 3 tablespoons | Light Olive Oil |
| 2 cloves | Garlic |
| 1 | White Onion |
| 3 tablespoons | Chili Powder |
| 1/2 teaspoon | Cumin |
| 1 tablespoon | Flour |
| 1 cup | Tomato Paste |
| 1 1/4 cups | Beef Stock |
| 1 cup | Black Beans |
Instructions
(The following instructions are inferred as none were provided on the recipe card.)
- Cut the top sirloin into small, bite-sized cubes.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chopped white onion and cook until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the cubed sirloin to the pot and brown on all sides.
- Sprinkle the flour, chili powder, and cumin over the meat. Stir to coat everything and cook for one minute.
- Stir in the tomato paste and beef stock.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 1-2 hours, or until the beef is very tender.
- Stir in the black beans (rinsed and drained, if using canned) and cook for another 15-20 minutes to heat through.
- Serve hot.
