Ranchero Beef Stew
From: Carolyn D'Agostino
Date: Tue Feb 20, 2001
This is a nice change of pace from the traditional beef stew recipe. I adapted it from a recipe posted on the Epicurious website (www.epicurious.com).
1 tablespoon olive oil
2 1/2 pounds beef stew meat -- cut into 1-inch
3 large onions -- cubed
3 medium carrots -- cubed
6 garlic cloves -- chopped
1 16-ounce can diced tomatoes
1 teaspoon cumin -- toasted and ground
1 can beer
1 can diced green chilies -- (4 ounce)
1/2 cup sliced pimiento-stuffed green olives
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro
Rub salt and pepper on meat, place in slow cooker.
Add onion, carrots, and garlic (you can briefly sautee the garlic in olive oil as I do, or just throw it in).
Add tomatoes, beer, chilies, cumin and oregano.
Cook on low, 8-10 hours.
Uncover; add olives, and a dash of vinegar. Add a bit of hot sauce (we like Cholula hot sauce). Season with salt and pepper. Stir in
cilantro. Serve over rice.
Description:
"Traditional beef stew with Spanish overtones."