Beefy Black Bean Stew

Ingredients

• 32 oz beef broth divided
• 45 oz black beans drained and rinsed canned
• 28 oz canned tomatoes diced canned
• 2 tablespoons chili powder 
• 1 sprigs toppings: cilantro cream fresh shredded sour
• 12 oz beer dark
• 1.8 lb flank steak 
• 2  garlic cloves minced
• 1 medium size bell pepper green chopped
• 1 teaspoon ground cumin 
• 35 servings lime wedges 
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 1 teaspoon oregano dried
• 1.5 teaspoons salt 
• 6 oz tomato paste canned

Equipment

• frying pan
• oven
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 40
2. Cut beef into 1-inch strips. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides.
3. Place beef in a single layer in pan.
4. Pour 1 cup beef broth over beef. Cover tightly with aluminum foil.
5. Bake at 400 1 hour or until beef is shreddable.
6. Remove beef from pan, reserving drippings. Shred beef with 2 forks.
7. Saut onion and next 5 ingredients in hot oil in a Dutch oven over medium heat 5 minutes or until onion is tender. Stir in shredded beef, reserved pan drippings, beans, next 4 ingredients, and remaining beef broth. Bring to a boil; cover, reduce heat to medium-low, and cook, stirring occasionally, 45 minutes.
8. Serve with desired toppings and lime wedges.