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Puerto Rican Beef Stew |
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Convert to US/English units
Puerto Rican Beef Stew - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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4 med
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tomatoes, cored and chopped |
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4.0 l
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beef stock |
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2
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green bananas, peeled and sliced into 1-inch pieces |
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1
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yellow plantain, peeled and sliced into 1/2-inch pieces |
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1 med
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sweet potato (1/2 pound), cubed into 1-inch pieces |
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0.3 kg
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butternut squash, peeled and cubed into 1-inch pieces |
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3 med
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new potatoes, scrubbed clean and quartered |
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1 lrg
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chayote, peeled, cored, and cubed into 1-inch pieces |
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2
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ears of white corn, cleaned and sliced into 6 parts each |
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40 ml
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olive oil |
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5 clv
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garlic, minced |
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0.8 kg
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top round beef, cubed into 1-1/2-inch pieces |
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1/3 cup
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chopped yellow onions |
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1/3 cup
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chopped green pepper |
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1/3 cup
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chopped celery |
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1 tsp
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minced fresh ginger root |
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1
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chili pepper, seeded and minced |
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5 sprg
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of cilantro, chopped |
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1/4 tsp
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ground cumin |
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1 tsp
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pulverized rock salt |
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1/4 tsp
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ground white pepper |
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1/3 cup
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burgundy wine |
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| Method: |
In a preheated kettle (low-to-medium heat), combine olive oil, garlic, beef cubes, and onions.
Stir until beef is brown on all sides and onions begin to caramelize.
Add chopped pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock.
Cook until stock is reduced by half.
Stir beef, then add all the remaining vegetables and beef stock.
Continue to cook until meat is tender and the vegetables soft.
Serve with fresh bread. |
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| Rating: 0 |
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