May 7, 2012

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


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
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.

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