Ingredients
- Sliced chuck or similar
- Handful of chickpeas / garbanzo beans
- Can of corn
- Two cans tomatoes, diced
- Two medium onions, diced
- Two medium potatoes, cubed
- Two beef bullion cubes
- Butter, olive oil
- Spices: a bay leaf, a few peppercorns, cumin, salt, misc Italian seasoning (oregano, thyme, basil, rosemary)
- Tabasco to taste
Directions
- Cover chickpeas with water and soak overnight. Set aside.
- Heat a stew pot on high. Add butter and olive oil.
- Add beef, brown on all sides, salting as you go.
- Remove large beef slices, set aside.
- Add more olive oil as necessary. Sautee onions, salt.
- Cut beef into small pieces.
- Reduce heat to medium. Return beef pieces to pot. Add vegetables and bullion cubes. Cover generously with water.
- Add remaining spices.
- Reduce heat to low. Cover and cook until potatoes are soft. Salt to taste.
- Serve with Tabasco.
Note: Add or substitute vegetables as needed.
I should point out that this is not what you might think of as a traditional beef stew. Not even an Irish stew. It is somewhat similar to indigenous dishes from sub-tropical regions, like Pozole or Cachupa. The sauce will be thin, but flavorful. It is "lazy" both in preparation, and ingredients. Meat can even be fairly sparse. It should be inexpensive to make, in quantity.
The idea of this recipe is that an experienced cook should not only have all of the ingredients laying around the kitchen already, but also not really need a recipe at all. So when you come across a piece of beef that's leftover or taking up space in the freezer, you can throw together a simple, healthy and tasty stew.
bon appetit
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