Western Style Beef Casserole
Save money and preparation time by using ground chuck instead of chuck steak cut into cubes. You can also stretch this crowd-pleasing Western Style Beef Casserole to serve 8 instead of 6 by adding 8 more ounces of beans.
1 Tbsp vegetable oil
1 1/2 lb chuck steak, tenderized, cut into 1-inch cubes
3 cloves garlic, minced
2 large onions, cut into wedges
2 green bell peppers cut into chunks
1 red bell pepper, cut into chunks
1 jalapeno, deseeded, diced
1 (6-ounce) can tomato paste
1/4 cup water
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
1/4 tsp pepper
1 oz (16-ounce) can pinto beans
Preheat oven to 300°F. Heat oil in a medium Dutch oven or other ovenproof pot over medium-high heat. Add meat. Cook until browned all over, about 10 minutes.
Add garlic, onions, bell peppers, jalapeno, tomato paste, water, salt, cumin, chili powder and pepper to pot; mix well. Bring to a boil.
Place pot in oven. Cook for 45 minutes. Add pinto beans to pot.
Cook until beef is tender, about 15 minutes longer.
Western Style Beef Casserole tip: This is a perfect recipe for your slow cooker. Brown the meat as directed, then combine all the ingredients in the slow cooker and cook for 6 to 8 hours.