This is a nice change of pace from the traditional beef stew recipe. I adapted it from a recipe posted on the Epicurious website (www.epicurious.com).
Description: "Traditional beef stew with Spanish overtones."
1 tbsp olive oil
2-1/2 pounds beef stew meat -- cut into 1"
3 large onions -- cubed
3 medium carrots -- cubed
6 garlic cloves -- chopped
1 (16 oz) can diced tomatoes
1 tsp cumin -- toasted and ground
1 can beer
1 can diced green chilies -- (4 ounce)
1/2 cup sliced pimiento-stuffed green olives
2 tbsp dried oregano
1/3 cup chopped fresh cilantro
- Rub salt and pepper on meat, place in slow cooker.
- Add onion, carrots, and garlic (you can briefly saute the garlic in olive oil as I do, or just throw it in).
- Add tomatoes, beer, chilies, cumin and oregano.
- Cook on low, 8-10 hours.
- Uncover; add olives, and a dash of vinegar. Add a bit of hot sauce (we like Cholula hot sauce). Season with salt and pepper. Stir in cilantro. Serve over rice.
Carolyn D.
(2/20/01)
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