Latino Beef Stew
Habaneros are notoriously hot. Chop one for a spicy stew, two only if Danger is your middle name. And beware of chili-stained fingers (wear gloves or wash well after cutting).
Ingredients
Vegetable oil
2 cups flour, generously seasoned with salt and pepper
1 ½ to 2 pounds beef chuck, cut into large chunks
1 medium-large onion, cut into 12 chunks
1 tbsp. garlic, minced
1 to 2 habaneros, chopped
3 bay leaves
1 ½ tsp. oregano
1 tsp. cumin
⅛ tsp. cinnamon
2 bottles dark beer
1 ½ pounds red potatoes, cut into chunks
2 medium green tomatoes, chopped
1 ounce packaged chicharron pieces (pork fat), (optional)
Directions
Heat a cast iron (or heavy-duty) pot over high flame for several minutes.
Dredge beef in seasoned flour, shaking off excess.
Film bottom of the hot pot with oil. Brown beef in batches, without crowding the pan.
After last batch has been removed to a plate, add a little more oil to the pot. Reduce heat to medium, stir in onions, garlic, habaneros and bay leaves.
Cook, stirring often, 8 to 10 minutes or until onions begin to wilt.
Stir in oregano, cumin and cinnamon. Add enough beer to barely cover ingredients.
Bring to a simmer, cover and cook over low flame, stirring occasionally, until beef is tender, 1 hour or longer.
Stir in potatoes and tomatoes. Simmer until potatoes are very tender, 20 to 30 minutes. To thicken the stew, smash a few potatoes against the sides of the pot.
If you are using the chicharrones, add them a few minutes before potatoes are done. Season stew with salt and pepper as needed.
Suggestions
For maximum flavor development, make this in the morning or the day before you serve it.
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