Mexican beef stew
This is such a fun alternative to cholent! Especially in the summer when lighter flavors are welcome (as opposed to winter comfort food) this fresh lime flavor will wake your taste buds right up and may even encourage you to take a walk after lunch instead of a long nap! No one likes a leftover cholent, but I am sure there will be requests for this stew’s leftovers.
|Servings: people USA imperial/metric conversion:||
- 1 kilo flanken without bones cut into squares
- 1 tablespoon extra virgin olive oil
- 1 purple onion roughly chopped
- 1 onion yellow, roughly chopped
- 1 leek (large) white part roughly chopped
- 1 chili pepper roughly chopped (seeds removed for less spice)
- White beans soaked overnight or at least a few hours
- 8 cloves garlic roughly chopped
- 1/2 cup tomato paste
- 1 can chopped tomatoes in natural juice
- 5 limes 4 squeezed and 1 cut into fourths for garnish
- 4 tomatoes, ripe vine cut into fourths, for garnish
- 1/2 cup fresh mint chopped, for garnish
- 1 bunch fresh chives chopped, for garnish
- Preheat oven to 350°F.
- Bring large saute pan on high heat. Add olive oil. When hot, add meat. Add salt and pepper to meat let brown on each side for 5 minutes, in two batches if needed.
- Add the rest of the ingredients.
- Add 1 cup of water and using a wooden spoon to scrape up the brown bits from the bottom of the pan and mixing all the contents of the pot.
- When water is reduced and vegetables begin to brown, add 5 more cups of water and bring to a boil. Cover and place in oven for 4 hours. (Or in a crock pot on low for 8 hours and then warm until the next day, adding water if needed).
- Serve hot with garnish.