Beef and White Bean Stew With Cumin

• порції: 6 servings
• загальний час: 3 hours 20 minutes

Інгредієнти

3 lb. boneless beef chuck roast, excess fat trimmed, cut into 2" pieces

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

2 Tbsp. (or more) extra-virgin olive oil

1 large onion, finely chopped

5 garlic cloves, finely chopped

1 Tbsp. plus 1½ tsp. Hungarian hot paprika or ½ tsp. crushed red pepper flakes

2 tsp. ground cumin

Freshly ground pepper

3 Tbsp. double-concentrated tomato paste

2 15-oz. cans cannellini (white kidney) beans, rinsed

1 cup tomato purée

Steamed couscous and finely chopped parsley (for serving)

Напрямки

Pat 3 lb. boneless beef chuck roast, excess fat trimmed, cut into 2" pieces, dry with paper towels and season generously with kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Working in batches and adding more oil between batches if pot looks dry, cook beef, turning occasionally, until golden brown, about 5 minutes. Transfer to a plate.

Reduce heat to medium and add 1 large onion, finely chopped, and 5 garlic cloves, finely chopped, to pot. Cook, stirring often, until onion is softened and golden, 6–8 minutes. Add 1 Tbsp. plus 1½ tsp. Hungarian hot paprika or ½ tsp. crushed red pepper flakes, 2 tsp. ground cumin, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; season generously with freshly ground black pepper. Cook, stirring often, until spices are fragrant, about 1 minute. Stir in 3 Tbsp. double-concentrated tomato paste.

Return beef along with any accumulated juices to pot. Pour in 4 cups water and bring to a boil. Immediately reduce heat to low, partially cover pot, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is tender and liquid is slightly thickened, 1½–2 hours.

Uncover pot and stir in two 15-oz. cans cannellini (white kidney) beans, rinsed, and 1 cup tomato purée. Bring stew back to a simmer. Reduce heat to low, partially cover, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is very tender and stew is thick, 45–60 minutes. Taste and season with more salt and black pepper if needed.

Divide steamed couscous among shallow bowls and ladle stew over. Top with finely chopped parsley. Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.