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Sun-Dried Tomato, Flank Steak & White Bean Stew

Servings 6 -8

Ingredients
  

  • 4 cups chicken broth
  • 2 tbsp tomato paste
  • 1.5 tsp chipotle peppers in adobo minced
  • 1/2 tbsp oregano
  • 1/2 tbsp parsley
  • 5 cloves garlic minced
  • 1 onion chopped
  • 1 red pepper chopped
  • 1 zucchini chopped
  • 1/2 cup sun-dried tomatoes chopped
  • 1 can white kidney beans or hominy for Posole
  • 1 lb flank steak cubed
  • 1 tsp salt
  • 1/2 tbsp black pepper
  • 2 cups fresh baby spinach
  • 1/4 cup green onions
  • 5 sprigs cilantro
  • cheddar cheese optional

Instructions
 

  • In a large pot, heat the chicken broth, tomato paste, chipotle peppers, oregano and parsley over medium heat, stirring occasionally.
  • In a large skillet, sauté the the onion, red pepper and zucchini over medium-high heat until soft (about 5 minutes).
  • Add garlic and cook for an additional minute.
  • Add the sauteed vegetables and sun-dried tomatoes to the chicken broth and stir until well combined.
  • In the skillet, sear the flank steak cubes until cooked through and season with the salt and pepper.
  • Add the beans and steak to the stew, bring to a boil, cover then reduce heat and let simmer for 30 minutes.
  • Stir the spinach into the stew, ladle into bowls and garnish with cheese (optional), green onions and cilantro before serving.