Empty My Fridge
The BEST Mexican Style Chunky Beef & Potato STEW Dinner Recipe| Guisado de Res con papas
Ingredients
- Beef2 lb + 2–3 cups
- Cumin · ground1 ½ tsp
- Black pepper1 ½
- Salt½ tbsp
- Garlic · minced2
- Olive oil1 tbsp
- Flour1 tbsp
- Onion · chopped½
- Tomato · chopped1
- Sweet corn½ cups
- Green bean · chopped10–15
- Anaheim pepper1
- Carrot1–2
- Zucchini · chopped1
- Cabbage · chopped¼
- Potato · cubed2–3
- Mexican oregano½ tbsp
- Cilantro
Instructions
- Season the beef with cumin, black pepper, salt and oregano, then brown it in olive oil in a pot.
- Add the garlic and onion and cook until soft, then stir in the flour.
- Add the tomato, the broth and the Anaheim pepper, then bring to a boil.
- Add the carrots, potatoes, green beans, zucchini, cabbage and corn, and simmer the stew.
- Taste the beef at the 30-minute mark and cook longer if it still tastes gamey or is not tender, then add cilantro before serving.
Summarized from Views on the Road's video. Watch it for the details.
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