I was in the mood for beef stew this afternoon and then decided I would stretch the idea a little and go with a Southwest flavor profile. It was thick, full of flavor and delicious.
I've posted the recipe for the Southwestern seasoning previously. I will post it again here and will keep in a tightly covered container for months. Only use 2 teaspoons in this recipe. Save the rest to use as a rub on roasts, steaks or sprinkled on burgers.
The recipe for the cute cactus shape Mexican cornbread will be posted separately.
I've posted the recipe for the Southwestern seasoning previously. I will post it again here and will keep in a tightly covered container for months. Only use 2 teaspoons in this recipe. Save the rest to use as a rub on roasts, steaks or sprinkled on burgers.
The recipe for the cute cactus shape Mexican cornbread will be posted separately.
2 lb. rump roast, cut into 1 inch cubes
1/2 cup flour
2 t. Southwest seasoning*
3 T. canola oil
2 cups beef broth
1 medium yellow onion, chopped
2 t. minced garlic
2 T. tomato paste
1 can Rotel tomatoes (lime and cilantro flavor)
1 can black beans, rinsed and drained
1 can Mexicorn, drained
1 can white hominy, drained
2 large carrots, chopped
Juice and zest of one lime
Mix flour and 2 t. of the Southwestern seasoning in a small bowl. Placed cubed beef in a large bowl and sprinkle flour mixture over and toss using tongs to coat well.
In a large Dutch oven, heat canola oil over medium-high heat. Brown cubed beef in batches until each cube is browned well. It does not need to be cooked through.
When all the beef has been browned, deglaze Dutch oven with beef stock and scrape up all the browned bit stuck to the bottom of the pot.
Add in remaining ingredients (except for lime juice and zest) and bring mixture to a boil. Reduce the heat to simmer, and partially cover the pot. Let simmer for an hour or so until carrots are tender and stew has thickened slightly. Make sure you stir occasionally while it simmers.
Just before serving, stir in lime juice and top each individual serving with a little of the lime zest. You can add some cilantro if you choose.
Juice and zest of one lime
Mix flour and 2 t. of the Southwestern seasoning in a small bowl. Placed cubed beef in a large bowl and sprinkle flour mixture over and toss using tongs to coat well.
In a large Dutch oven, heat canola oil over medium-high heat. Brown cubed beef in batches until each cube is browned well. It does not need to be cooked through.
When all the beef has been browned, deglaze Dutch oven with beef stock and scrape up all the browned bit stuck to the bottom of the pot.
Add in remaining ingredients (except for lime juice and zest) and bring mixture to a boil. Reduce the heat to simmer, and partially cover the pot. Let simmer for an hour or so until carrots are tender and stew has thickened slightly. Make sure you stir occasionally while it simmers.
Just before serving, stir in lime juice and top each individual serving with a little of the lime zest. You can add some cilantro if you choose.
Southwestern Seasoning:
5 T. iodized salt
2 T. granulated garlic2 T. fine black pepper
2 t. cayenne pepper
3/4 T. dried thyme
3/4 T. dried oregano
2 T. paprika
1 T. onion powder
1/2 T. dried basil
1/2 T. cumin
2 t. coriander
2 T. chili powder
1/2 T. dry mustard
Toss all ingredients together in a bowl and store in an airtight container.
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