Monday, 8 October 2012

Mexican Stew
Mexican Stew

2 lb  beef, cubed into large chunks ( shoulder blade steak, short ribs, stewing beef)

2 lb pork, cubed large chunks (riblets, end cuts, centre cuts, shoulder cuts)

2 carrots, peeled and chopped

1 celery rib, chopped

1 onion, large dice

2 cloves of garlic smashed

1 bay leaf (opt)

1/2 red pepper large chunks

1 tsp each, garlic powder, chili powder, chili flakes, cumin powder, black pepper, oregano

2-3 sprigs of parsley, finely chopped

2 tbsp each of mung bean & adzuki beans (you can sub any bean you like)

1 - 2 tsp salt to taste

1/4 cup red wine

1 1/2 cup tomato puree

1/2 cup water

2 tbsp vegetable oil of your choice

In a large preheated sauce pot add oil and brown meat on all sides until you achieve a  brown crispy coating.

Add chopped vegetables, onions and garlic and stir to coat and slightly soften vegetables. When juices start to evaporate and you hear a slight sizzle in the pot add the wine and cook to reduce another 5 min.

Pour in puree and use water to swish around container to pick up any leftover juices and pour into pot.

Add seasonings ,herbs & beans, stirring to coat.  Bring to a light boil on med. high.  Do not burn!

Reduce heat to a slow simmer, covering pot with a lid slightly ajar and continue stirring sporadically approx. every 15-20min to prevent sticking to the bottom. 

Depending on cut of meat it can take 2-3hrs of slow cooking. This can be done in slow cooker or oven.
Serving Suggestion: serve with cooked rice, pasta, any grain or garlic bread
Enjoy with love!



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