Beef Stew w/ a Twist

This is not your traditional beef stew, but it sure is amazing!  I hope you enjoy it as much as I did.

Makes 4-5 Servings

Ingredients:

1 Tbsp - Light Olive Oil

1 - Shallot, chopped

1 cup - Green onion, chopped

3 cloves garlic, minced

2 - Tomatoes (small), chopped

1/4 cup - Cilantro, minced

1-1.5 lb - Beef stew meat, cut into small chunks

1 cup - Light beer (ale)

1 cup - Water

1/2 tsp - Cumin 

1/4 tsp - Salt

Fresh ground pepper

2 - Bay leaf

10 oz baby red potatoes, halved or quartered

 

Directions:

1.       In a dutch oven, heat the olive oil over medium heat for a few minutes.  Then add the shallots, green onion, and garlic; sauté for 3 minutes. 

2.       Next add the tomatoes, cilantro, and salt.  Cook for another 3 minutes.

3.       Add your beef to the pot then the water, cumin, ground pepper, bay leafs, and beer.  Bring to a boil.

4.       Cover and let it simmer on low heat for 1 hour 30 minutes.

5.       Add the potatoes, recover, and cook for another 20 minutes or until potatoes are tender.

Optional: Serve over a cup of rice.