So, I make beef stew few times-a-month and ever so often, I come up with a slight variation of ingredient(s), nothing fancy, that in the end makes a big difference. Why? Well, it will always be beef stew and it will taste like beef stew; however, with that little secret ingredient that will keep you wondering, smile. Like red wine you ‘all!
Approx. Prep and Cook Time: 40 Minutes to 1 hour or in pressure cooker 30 minutes
Approximate Cost: $15.07 or $2.51/serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 ½ # beef for stew cut in 1” pieces ($4.97/lb.)
¼ c. Angie's basting oil ($1.80)
1 ½ tsp. Sazon-Todo-en-Uno (.15)
1 tsp. Adobochon (.15)
1 small onion (.40)
6 Garlic cloves (.30)
3 peeled, rinsed, and cubed red potatoes (.30)
1 rinsed, peeled and cubed Idaho potato (.45)
3 rainbow carrots (.40)
1 corn cut in 1" slices (.35)
3 bay leaves (.10)
3 c. chicken broth ($1.50)
½ c. of good red wine ($2.90)
3 tbsp. salad olives (.25)
1 8 oz. can of tomato sauce (.50)
½ c. chopped cilantro or 2 sofrito frozen disks (.55)
Clean the meat of all fat, cut in about 1” cubes and season with the basting oil, Sazon Todo-en-Uno and refrigerate.
Prep all the following ingredients; the corn, chop the onion, garlic cloves, peel, rinse, and cube all the red potatoes. And set aside.
In a Dutch oven or a medium pot, over med-high, brown the meat.
Add the chopped onion, garlic, and cook until transparent.
Add the carrots, potatoes, corn, broth, wine, bay leaves and Adobochon.
Bring to a boil, reduce the heat to med-low and cook covered for 45 minutes to an hour until the meat is tender. (A faster way to coo it is with a pressure cooker or instant pot)
After 30 minutes cooking in med-low, uncover, add the tomato sauce can and the salad olives, stir and cover again for 15 more minutes. Check frequently to ensure the dish is done. You will know it when the meat is tender and the sauce is thick and yummy. For more liquefy sauce, add more chicken broth to taste.
Garnish with chopped scallions.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.