Beef and Bean Spicy Stew

INGREDIENTS

• 2 T olive oil
• 2 lb beef chuck roast, cubed
• 1 onion, chopped
• 1 pepper, chopped
• 2 – 14 oz cans pinto beans, drained and rinsed
• 1 ½ cup beef stock or beer
• 14 oz can diced tomatoes
• 2 jalapeños, diced
• 2 T chili powder
• 1 T zaatar
• 1 t cumin
• 1 T coriander

PREPARATION

1. Preheat oven to 250 °F
2. Heat a 4-qt pot on medium-high and add the oil.
3. Dry the beef and brown it on all sides, about 10 minutes.  Remove from the pan to a casserole dish.
4. Add the onion to the pot and sauté on high for 3 min, add the pepper and cook until tender.  Transfer to the casserole.
5. Add the beans, stock, tomatoes, jalapeños and spices to the casserole.  Stir gently.
6. Cook covered for 6 hrs.