Pinto Bean and Beef Stew

Ingredients

• Fresh cilantro (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Bay leaves (2)
• Beef broth (4 cups)
• Tomatoes (1 can (14 oz), diced)
• Celery (2 stalks, sliced)
• Carrots (2 medium, sliced)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Pinto beans (2 cups, soaked overnight)
• Beef stew meat (1.5 pounds, cubed)

Instructions

1. In a large pot, heat some oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the soaked pinto beans, sliced carrots, sliced celery, diced tomatoes, beef broth, bay leaves, cumin, paprika, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender and the beans are cooked through.
6. Remove the bay leaves from the stew.
7. Serve the pinto bean and beef stew hot, garnished with fresh chopped cilantro.