- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 1/2 pounds beef stew meat, cut into 1 inch cubes
- 3 tablespoons olive or vegetable oil, divided
- 2 medium onions, thinly sliced
- 2 cups water
- 1 (6 ounce) can tomato paste
- 3/4 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1 (16 ounce) can kidney beans, rinsed and drained
- In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon. In the same pan, saute onions in the remaining oil. Add water, tomato paste, sage and thyme; mix well. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.