Meat stew with beans and corn

Today we will cook meat stew with beans and corn, which will be just right for a hearty and delicious lunch. It is best to use brisket for stew, which becomes even softer and more tender when stewed. Such a hearty dish will especially appeal to the strong half, and there will be no limit to their gratitude to you.

We often make a quick ragout with vegetables at home. But, today we will cook something similar to meat roast, only softer and more tender.

Home-style spicy meat stew

Cut the onions, celery, garlic and bell peppers into small cubes. Cut the beef into medium pieces.

Heat 2-3 tablespoons of oil in a cast-iron pan or stewpan, put chopped onions and celery and fry over medium heat for 2-4 minutes, stirring occasionally.

Then add chopped garlic, allspice and aromatic spices. We continue to fry in the same way for another minute.

We lay the meat, mix everything and continue frying until the meat starts to juice and noticeably changes color.

After the meat is browned, add the canned tomatoes, after kneading them.

Sprinkle with salt and sugar to taste. Season with pepper if necessary. While stirring, bring the dish to a light boil, and then cover with a lid and cook in the stewing mode, for about 30-40 minutes. Until cooked, in about 20 minutes, put chopped bell peppers mixed with hot ones, and 5-8 minutes before cooking, put canned food: corn and beans.

The meat stew is done when the corn and beans begin to crack slightly. Pour the dish, add fresh herbs with chopped avocado.