- 2 pounds Beef, cubed
- Adam’s Reserve Peppercorn & Garlic Rub
- 4 tablespoons Olive Oil
- 1 cup each: Onion, Celery and Carrot, diced and chopped
- 1 container Central Market Organics Chicken Broth
- 1 can Fire Roasted Tomatoes with Garlic
- 1 can Kidney Beans
- 1 jar Green Valley Ranch Moroccan Sauce
Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides
When browned, add Chopped Vegetables and sauté for 10 minutes
Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally
Serve with crusty bread