Puerto Rican Beef Stew Recipe Beef stew recipe, Stew recipes, Slow cook beef stew from www.pinterest.com
Description
Beef stew is a comforting and hearty dish that is perfect for cold days. This Puerto Rican style beef stew recipe is a flavorful and unique twist on the classic.
Prep Time
The prep time for this recipe is about 20 minutes.
Cook Time
The cook time for this recipe is about 2 hours.
Ingredients
For this recipe, you will need: - 2 pounds of beef chuck, cut into bite-sized pieces - 2 tablespoons of olive oil - 1 onion, diced - 1 green bell pepper, diced - 1 red bell pepper, diced - 4 garlic cloves, minced - 1 tablespoon of tomato paste - 1 tablespoon of cumin - 1 tablespoon of oregano - 1 bay leaf - 1 tablespoon of salt - 1 teaspoon of black pepper - 4 cups of beef broth - 1 pound of yucca, peeled and cut into bite-sized pieces - 2 carrots, peeled and chopped - 2 potatoes, peeled and chopped
Equipment
For this recipe, you will need a large pot or Dutch oven and a sharp knife for chopping the ingredients.
Method
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. 2. Add the beef and cook until browned on all sides, about 5 minutes. 3. Add the onion, green bell pepper, and red bell pepper to the pot and cook until softened, about 5 minutes. 4. Add the garlic and tomato paste to the pot and cook for an additional minute. 5. Add the cumin, oregano, bay leaf, salt, and black pepper to the pot and stir to combine. 6. Pour in the beef broth and bring the mixture to a boil. 7. Reduce the heat to low and simmer for 1 hour. 8. Add the yucca, carrots, and potatoes to the pot and continue to simmer for an additional hour, or until the vegetables are tender. 9. Remove the bay leaf from the pot and discard. 10. Serve hot with crusty bread or rice.
Notes
This beef stew recipe can also be made in a slow cooker. Simply brown the beef and sauté the vegetables in a separate pan before adding them to the slow cooker with the remaining ingredients. Cook on low for 8 hours or high for 4 hours.
Nutrition Info
This recipe serves 6 and each serving contains approximately: - Calories: 412 - Fat: 15g - Carbohydrates: 32g - Fiber: 5g - Protein: 37g
Recipe Tips
- If you can't find yucca, you can substitute with turnips or parsnips. - For a spicier version, add a diced jalapeño or habanero pepper to the pot with the other vegetables. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
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