Pulled Beef with Black Beans and Rice (Venezuela)

Name: Pulled Beef with Black Beans and Rice (Venezuela)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 stalks celery, chopped (about 2 cups); 6 medium carrots, chopped (about 2 cups) Target 2 lb For $3.00 thru 02/06; 1 medium onion, chopped (about 1 cup); 1/2 cup KRAFT Zesty Italian Dressing, divided; 1 beef flank or skirt steak (1-1/2 lb.) Safeway 1 lb For $5.99 thru 02/09; 2 cups water; 1 bay leaf; 1 can (28 oz.) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09; 3 cloves garlic, coarsely chopped; 2 cups cooked dried black beans; 2 cups hot cooked rice; 1/2 cup chopped cilantro

Servings: persons

8 stalks celery, chopped (about 2 cups)
6 medium carrots, chopped (about 2 cups) Target 2 lb For $3.00 thru 02/06
1 medium onion, chopped (about 1 cup)
1/2 cup KRAFT Zesty Italian Dressing, divided
1 beef flank or skirt steak (1-1/2 lb.) Safeway 1 lb For $5.99 thru 02/09
2 cups water
1 bay leaf
1 can (28 oz.) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
3 cloves garlic, coarsely chopped
2 cups cooked dried black beans
2 cups hot cooked rice
1/2 cup chopped cilantro

1
Cook celery, carrots and onions in 1/4 cup of the dressing in covered Dutch oven or large saucepan on medium heat 5 min.
2
or until onions are tender, stirring occasionally.
3
Remove vegetables from pan with slotted spoon, reserving any cooking liquid in pan.
4
Set vegetables aside.
5
Stir remaining 1/4 cup dressing into liquid in pan.
6
Add meat; cook, uncovered, until browned on both sides, turning halfway through the cooking time.
7
Return vegetables to pan.
8
Add water and bay leaf; bring to boil.
9
Reduce heat to low; cover.
10
Simmer 2 hours or until meat is tender.
11
Remove meat from pan; place in shallow pan.
12
Shred meat with 2 forks; cover to keep warm.
13
Strain the cooking liquid; discard vegetables.
14
Reserve 1/2 cup of the cooking liquid; set aside.
15
Discard any remaining cooking liquid.
16
Add tomatoes and garlic to pan; cook on medium-high heat 10 min., stirring occasionally.
17
Add the shredded meat and 1/2 cup reserved cooking liquid.
18
Cook until heated through, stirring occasionally.
19
To serve, spoon meat onto center of large platter; surround with the beans and rice.
20
Sprinkle with the cilantro.

632

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 stalks celery, chopped (about 2 cups), 6 medium carrots, chopped (about 2 cups) Target 2 lb For $3.00 thru 02/06, 1 medium onion, chopped (about 1 cup), 1/2 cup KRAFT Zesty Italian Dressing, divided, and more.

Yes, Pulled Beef with Black Beans and Rice (Venezuela) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!