Ingredients
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3 lbs beef chuck, cut into 1 inch cubes
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4 tablespoons olive oil
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6 large tomatoes, cut into wedges
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1 large yellow onion, chopped
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3 garlic cloves, minced
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2 teaspoons fresh ginger, grated
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1 (13 1/2 ounce) can unsweetened coconut milk
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1 tablespoon dried oregano
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1 tablespoon red pepper flakes
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1 teaspoon salt
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1 teaspoon pepper
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1 (19 ounce) can black beans, drained and rinsed
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1/3 cup fresh cilantro, chopped
Instructions
- In a large cast iron skilled over medium high heat brown beef.
- Reduce heat to medium and add the tomatoes, onion, garlic and ginger.
- Stir well.
- Stir in the coconut milk.
- Sprinkle with oregano, red pepper flakes, salt and pepper.
- When mixture comes to a boil reduce heat to medium low.
- Cover and simmer, stirring occasionally, until beef is tender, around 1 and 1/2 hours.
- Stir in beans, cooking for an additional 15 minutes.
- Taste and adjust seasonings.
- Stir in cilantro.
- Serve.