Saturday, February 14, 2009

Let's Talk About Stew

So even though this recipe is called Beef Stew - it's not actually the kind of stew you're probably thinking of. This is more of a beef-in-gravy type dish that goes over white rice (I told you - many a recipe can go with white rice!).

Anyway, this dish is delicious and can actually feed up to 5 people - depending on how many pieces of beef each person wants. Growing up in a family of 7 (including three ever-hungry boys), my mother LOVED to make beef stew. It was easy, and simple and even got us kids eating vegetables! Check it out:

What You Need:

- A small pack of beef stew meat. (You'll find it in the supermarket, already cut up in cubes for you. If you're not sure what to look for, ask the grocer. It might also be called Chuck Beef Stew Meat).
- 3 small or 2 medium potatoes (any kind will do) - cut into bite sized pieces
- 1 can tomato sauce
- 1 packet of Goya Sazon seasoning
- 1 tablespoon of Goya Adobo seasoning
- 2 tablespoons of Goya Sofrito
- 1 green pepper - diced (with seeds removed)
- 1 carrot - chopped


- Grab a 6-8 quart pot - basically, just like the one you'd use for your rice. And place it over medium heat.
- Sear the beef stew meat (without any seasoning) just so that it can have a little color on each side.
- Once the meat is seared, add 3 cups of water, and bring to a boil.
- Allow the meat to boil for 20 minutes.
- Next, add the potatoes, sofrito, adobo, sazon, tomato sauce, green peppers and carrot. Stir.
- Finally, let that boil for another half-hour to 45 minutes.
- Place over white rice and ENJOY!!

Note: Once plated, one of the best ways to eat Beef Stew is to mash the potatoes into your rice. It makes the meal thicker and more fun to eat! :)

Total Prep Time: 10 minutes
Total Cook Time: 50-65 minutes. (I know this sounds long, but there's really not a lot of babysitting. This is a meal that lets you do other chores while cooking)

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