WEEKDAYS 1e|12c|p

Latin Beef Stew

Peggy Espejo
Servings: 6
1 to 2 hr

Spicy Beef Soup

  • Ingredients
  • step-by-step directions
Latin Beef Stew
  • Olive Oil
  • 1 1/2 pounds Beef Chuck (cut into 1-1 1/2-inch chunks)
  • Salt and freshly ground Pepper
  • 1 1/2 teaspoons Cumin
  • 1 Red Onion (fine dice)
  • 1 small Carrot (chopped)
  • 2 Garlic cloves
  • 1 Jalapeno
  • 1/2 bunch Cilantro (plus more to garnish)
  • 1 1/2 packets Adobo Beef Bouillon
  • 2 cups Low Sodium Beef Broth (split)
  • 2 large Potatoes (peeled and cut into 1-inch chunks)
  • Lime wedges (to garnish)
  • White Rice to serve
  • Season the beef with salt, freshly ground pepper, and 1 teaspoon cumin.
  • In a dutch oven over medium-high heat, heat the olive oil. Brown the beef on all sides and remove to a plate. Drain excess fat, then add the 1 1/2 cups broth. Return the meat to the broth bring to a boil. Add bouillon. Reduce to a simmer and cook partially covered for 45 minutes, or until beef is tender.
  • In a food processor, combine half of the red onion, carrot, garlic, jalapeno, 1/2 bunch cilantro, 1/2 teaspoon cumin, and 1/2 cup broth. Puree into a smooth paste and add to broth. Add potatoes and continue to simmer partially covered until potatoes are tender.
  • Serve stew over white rice, garnished with reserved red onion, cilantro leaves, and lime wedges.
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