Saturday, December 3, 2011

Mexican Beef Stew

Their are few things as satisfying, when it's cold out, than a nice rich beef stew.  This hearty soup was originally called Michoacan Beef and hails from Mexico's Pacific Coast.  The fertile volcanic soil of this region makes it a perfect spot for cultivating the richly flavorful tomatoes and peppers that form the base of this spicy stew.  I enjoyed this Michoacan Beef Thursday night with a my friend Sky and my husband Kris. The recipe's deep rich flavor and potent peppery spice left me feeling warm and comfortable for hours afterward. We paired this beefy goodness with a fine bottle of red which complemented the spice and savory flavors perfectly. We took the leftovers over to our friends for lunch at the 8th Avenue Bike and Coffee House. Everyone enjoyed a lovin' spoonfull. We hope you are able to share this magical beef stew with some good friends during this chilly season. Buen Provecho!









Note: We added a few Organic Yukon Gold quartered potatoes and some organic brown rice to the stew to both taper down the spice and extend the recipe.


3 tbsp all purpose flour
1.5 lbs stewing beef
1 lb beef shank with bone, cubed(reserving the bone for the stew)
2 tbsp vegetable oil
2 large onions, chopped 
6 large garlic cloves, chopped
28 oz can of organic tomatoes, diced
2-4 chipotle peppers in adobo sauce, deseeded and chopped
6 cups of organic chicken or beef stock
12 oz of green beans, snapped into 3 inch segments
6 small quartered yukon gold potatoes(optional) 
1 tbsp brown sugar
1.5 tsp sea salt
.5 tsp black pepper

To Serve

2 cups of cooked brown rice
seasoned red kidney beans


1. Place 3 tbsp of flour in a large bowl. Season flour with salt and pepper, add beef stew and cubed shank and toss to coat.  

2. Heat oil in a dutch oven or medium sized soup pot. Take beef out of dredge, shake off excess flour and brown in the pot over medium high heat(browning the meat should take 3-5 minutes). Reduce heat to medium, add onions and garlic, and cook for 2 minutes.

3. Add tomatoes, diced peppers and stock, bring to a boil, cover, reduce heat and cook on low for 90 minutes(or until meat is very tender).  Add snapped green beans, quartered potatoes, sugar, salt and pepper and cook down for 20 more minutes or until veggies are tender but not mushy.  Transfer to individual bowls and serve with a scoop of brown rice over top or some seasoned red beans and brown rice on the side. 

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