Certainly! Let’s delve into the details of this flavorful Beef Stew in a Pot recipe, straight from the Better Homes and Gardens Mexican Cookbook. This stew promises to be a hearty and satisfying dish, perfect for a comforting meal.
Beef Stew in a Pot Recipe Details
Name: Beef Stew in a Pot
Cook Time: 2 hours
Prep Time: 45 minutes
Total Time: 2 hours 45 minutes
Description: This delicious Mexican stew is a cherished recipe from Better Homes and Gardens Mexican Cookbook. It’s hearty, flavorful, and perfect for any occasion.
Recipe Category: Stew
Keywords: Vegetable, Meat, Mexican, Potluck, Spicy, Weeknight, Stove Top, < 4 Hours, Inexpensive
Aggregated Rating: 4
Review Count: 2
Nutritional Information per Serving (Estimated):
- Calories: 546.9
- Total Fat: 34.9g
- Saturated Fat: 12.3g
- Cholesterol: 118mg
- Sodium: 676.8mg
- Total Carbohydrates: 24.7g
- Fiber: 5.2g
- Sugar: 4.2g
- Protein: 34.6g
Ingredients
- 2 lbs beef stew meat
- 2 cups water
- 3 tbsp chopped parsley
- 1/4 tsp salt
- 2 tsp pepper
- 1/8 cup dried ancho chiles
- 2 tomatoes, undrained
- 1 onion
- 1/2 cup water
- 2 tbsp sesame seeds
- 2 garlic cloves
- 2 tsp beef bouillon granules
- 1/2 tsp ground cumin
- 2 zucchinis, sliced
- 3 potatoes, peeled and cubed
- 2 ears fresh corn, cut into chunks
Instructions
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Prepare the Meat: In a Dutch oven, heat oil over medium-high heat. Brown the beef stew meat in batches until nicely browned on all sides. Remove and set aside.
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Simmer the Meat: Return all the browned meat to the Dutch oven. Add 3 cups of water, chopped parsley, salt, and pepper. Cover and simmer for about 1 1/2 hours or until the meat is tender.
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Prepare the Chilies: While the meat is simmering, prepare the ancho chiles. Cut open the dried ancho and pasilla chilies, discard the stems and seeds, and cut them into small pieces. Place the chilies in a bowl, cover with boiling water, and let them stand for 45 to 60 minutes. Drain well.
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Blend the Sauce: In a blender, combine the undrained tomatoes, drained chilies (or crushed red pepper), onion, 1/2 cup water, sesame seeds, garlic cloves, beef bouillon granules, and ground cumin. Blend until the mixture is nearly smooth.
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Combine and Simmer: Add the blended sauce to the cooked beef mixture in the Dutch oven. Also, add the sliced zucchinis, cubed potatoes, and chunks of fresh corn. Cover and simmer for an additional 25 to 30 minutes, or until the meat is tender and the vegetables are cooked through.
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Season and Serve: Season the stew to taste with additional salt and pepper if needed. Serve hot.
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Yield: Makes 8 to 10 servings.
Recipe Notes
- Ancho Chiles: Ancho chiles provide a deep, rich flavor with mild heat. If you prefer spicier food, you can adjust by adding more chilies or using hotter varieties.
- Vegetables: The combination of zucchini, potatoes, and fresh corn adds both texture and flavor to the stew, complementing the richness of the beef.
- Make Ahead: This stew can be made ahead of time and actually benefits from sitting overnight to allow the flavors to meld together. Simply reheat gently before serving.
Conclusion
This Beef Stew in a Pot recipe offers a taste of traditional Mexican flavors with its blend of spices, hearty beef, and vibrant vegetables. It’s a versatile dish that’s suitable for weeknight dinners, potlucks, or any occasion where you want to serve something comforting and delicious. Enjoy the process of cooking this stew and savor the flavors with each spoonful!
