This is delicious and great for a cold New England day.
1 lb (or a little over) of Stew beef, cut into 1" cubes
1 Tablespoon olive oil
2 onions (small) chopped
2 Cloves of garlic, minced
2 15 oz cans of black beans (drained)
2 15 oz cans of stewed tomatoes (preferably diced) with liquid
16oz Low Sodium Beef Broth
¾ cup of Narragansett Porter
2 tablespoons chili powder
Salt and pepper to taste
1 ½ cups of ditalini pasta
In a frying pan, add stew beef and olive oil. Brown all sides on medium -low heat until cooked medium-well. Add a pinch of salt and pepper to taste.
Using a slotted spoon, remove beef from the pan, draining any fat, and place into a stew pot
Add onions, garlic, beans, stewed tomatoes, beef broth, Narragansett Porter, chili powder, and pinches of basil, and rosemary
Stir all ingredients and cover (the cover will prevent the liquid from burning off) on medium-low heat,
Bring to a boil and bring heat to low, stirring as needed to avoid burning
When the stew has been cooking for at least 30 minutes, Boil water for the pasta in a separate pot
When the onions are almost soft enough to not crunch (usually around 40 minutes), add the ditalini to the boiling water,
When the pasta is Al Dente, strain and add to the stew, uncovering, and lowering the heat to simmer for about a minute or two.
Add salt and pepper to taste
Enjoy with a Narragansett Porter!