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Ingredientes

  • 4 med tomatoes, cored and minced
  • 4 quart beef stock
  • 2 x green bananas, peeled and sliced into 1-inch pcs
  • 1 x yellow plantain, peeled and sliced into 1/2-inch pcs
  • 1 med sweet potato (1/2 lb.), cubed into 1-inch pcs
  • 1/2 lb butternut squash, peeled and cubed into 1-inch pcs
  • 3 med new potatoes, scrubbed clean and quartered
  • 1 lrg chayote, peeled, cored, and cubed into 1-inch pcs
  • 2 x ears of white corn, cleaned and sliced into 6 parts each
  • 2 Tbsp. extra virgin olive oil
  • 5 clv garlic, chopped
  • 1 1/2 lb top round beef, cubed into 1-1/2-inch pcs
  • 1/3 c. minced yellow onions
  • 1/3 c. minced green pepper
  • 1/3 c. minced celery
  • 1 tsp chopped fresh ginger root
  • 1 x chili pepper, seeded and chopped
  • 5 sprg of cilantro, minced
  • 1/4 tsp grnd cumin
  • 1 tsp pulverized rock salt
  • 1/4 tsp grnd white pepper
  • 1/3 c. burgundy wine

Direcciones

  1. In a preheated kettle (low-to-medium heat), combine extra virgin olive oil, garlic, beef cubes, and onions.
  2. Stir till beef is brown on all sides and onions begin to caramelize.
  3. Add in minced pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 qt of beef stock.
  4. Cook till stock is reduced by half.
  5. Stir beef, then add in all the remaining vegetables and beef stock.
  6. Continue to cook till meat is tender and the vegetables soft.
  7. Serve with fresh bread.
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