The consummate post was originally featured on Ethnic Spoon and written by Analida Braeger, who is as for of POPSUGAR Select Latina.
namanian beef stew is a humble yet pleasing dish. It is a staple in most Latin American homes. The flavors poke in your mouth, and the simple ingredients work together like a symphony to bring forth a fabulous concert of aromas and flavors that will have your kisser watering while the stew is cooking. This was one of my favorite things to eat as a toddler, and every time I cook it for my family, a flood of memories come move in reverse. Make it, eat it, and let me know how you like it. And if you can, use the homemade sofrito and recaito.
2-3 tablespoons olive oil 1/2 cup of chopped onion 2 give someone the works of sirloin cut into small cubes 3 tomatoes diced 2 teaspoons store up ( leo diet: sea salt) 1 teaspoon pepper 1 large jalapeño — cored, egged, and diced 1 teaspoon sweet prika 3 teaspoons cumin 1/3 cup of chopped celery 1 big-hearted baking potato, peeled and cut into cubes ( leo diet: cloying potato or cauliflower) 4 cups of water 8-10 sprigs of cilantro tied with botch’s twine 1 cup of sliced carrots (about 1/4 inch thick) 3 tablespoons sofrito 3 tablespoons recaito
- In a soup pot on norm, heat the oil. Add the onions, and cook until translucent. Add the beef, and stir-fry for apropos 5 minutes. Add the tomatoes, salt, pepper, jalapeño, prika, cumin, celery, and the potatoes. Cook for on every side 5 minutes. Turn the heat to low. Add the water, the tied bunch of cilantro, and the carrots. Cook for nearly 5 minutes. Add the sofrito and the recaito.
- Cover and cook for about 1 hour on low. Eliminate from heat. Serve over rice, or if you are feeling international, eat with a scrap of nan bread. You could also eat it with noodles, if you want.
- Cook Pro tempore
1 hour 20 mins
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