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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Directions: Toss beef cubes with flour in a large zip lock bag. Coat thoroughly.
In a 12-inch skillet, heat butter and oil. Saute half of beef cubes until brown. Remove with slotted spoon. Repeat with remaining beef.
Combine 1/2 cup beans, onions, scallions, carrots, pepper, sausage, 2 cups chopped tomatoes, tomato juice, brown sugar, cinnamon, cloves, salt and pepper in a large heavy saucepan or Dutch oven.
Return all the beef to the skillet, add the garlic, vinegar and coffee; allow mixture to simmer until reduced by half.
Add beef to the vegetable mixture. Bring beef and vegetable mixture to oil. Reduce heat and simmer uncovered for 1-1/2 hours, stirring
frequently until reduced and thickened and beef is tender.
Add remaining drained black beans and the remaining two cups tomatoes. Simmer for 10 minutes.
Ladle soup into soup bowls or in hollowed out brioches as a main dish.
| Ingredients:
2 Pound(s) chuck roast,cut in 1/2 inch cubes
1/4 Cup(s) all purpose flour
1 Tablespoon(s) butter
1 Tablespoon(s) vegetable oil
3 Can(s) (divided) black beans, drained and rinsed
1 Cup(s) onion,finely chopped
8 scallions,chopped
1/2 Cup(s) carrots, finely chopped
2 jalapeno peppers,seeded & finely chopped
4 Ounce(s) sausage,such as kielbasa chopped
4 Cup(s) tomatoes,peeled, seeded, finely chopped, divided
4 Cup(s) tomato juice
1 Tablespoon(s) dark brown sugar
1/2 Teaspoon(s) cinnamon
1/4 Teaspoon(s) ground cloves
1/2 salt
1 freshly ground pepper
2 garlic, minced
1 Tablespoon(s) red wine vinegar
3/4 Cup(s) brewed coffee
6 fresh brioches (optional) |
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