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.
Course: Main Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 350°F.
  2. 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.
  3. Add the rest of the ingredients.
  4. 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.
  5. 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).
  6. Serve hot with garnish.