Ingredients for Bean Beef Hotpot
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup red wine
- 1 tablespoon fresh parsley, chopped
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup salsa
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bean Beef Hotpot? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bean Beef Hotpot
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 large chopped onion and cook, stirring frequently, for 4-5 minutes until softened.
- Add 2 cloves minced garlic and 1 lb beef stew meat (cut into 1-inch cubes). Cook until browned on all sides, about 5 minutes. Pour in 1 cup of red wine and 1 tablespoon of chopped fresh parsley. Bring to a simmer, cover, and reduce heat to low. Simmer for 1 hour, or until beef is almost tender.
- Stir in 1 (15-ounce) can of kidney beans (drained and rinsed) and 1 cup of your favorite salsa. Continue to simmer, uncovered, for 25-30 minutes, or until the sauce has thickened and the flavors have melded.
- Serve hot over cooked rice or with crusty bread for dipping. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
28g
Fat
5g
Carbs
10g
