25.7.16

Carne Guisada (Mexican Beef Stew)

I love stews; it's like the easiest thing to make, super comforting, and allows you to prep it the night before, leaving you oodles of free time on party day itself.

This is a Mexican-style beef stew, so I've used a mix of beef and vegetable stock, with a light Mexican beer that I found in Meidi-Ya, as a soup base. A tip is to mill black pepper all over prior to serving; the spice seems to really bring out the flavours beautifully.


Ingredients (feeds 4-6 pax): 
1 kg stewing beef, cut into 1" cubes
2 green peppers, diced into 1" cubes
1 jalapeno, seeded and diced finely
1 large onion, minced
1 garlic bulb, minced
2 cans diced tomatoes
2 tbsp ground cumin
1 tsp chilli powder
1 tbsp ground oregano
1 tbsp spicy paprika
2 bay leaves
2 cup beef stock
2 cups vegetable stock
2 cups Mexican beer
Olive oil


Directions:
1) Brown beef in fat, salting liberally and taking care not to overcrowd the pan.

2) Set aside in stewing pot.

3) Fry onions in 2 tbsp beef fat drippings and oil until translucent.

4) Add garlic, and fry till fragrant.

5) Add tomatoes and jalapeno, and stir for 1 minute.

6) Add mixture into browned beef, and add cumin, chilli powder, oregano, paprika, bay leaves, with stock and beer. Simmer for at least 45 minutes.

7) Add peppers in the last 10 minutes before serving.

8) Serve with a wedge of lime and freshly ground black pepper.


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