Mr. C loves traditional comfort food, Chicken and Dumplings, Beef Stew and all the other ones. I also like comfort food but I like to change it up a bit with new flavors, but keeping its classic appeal! Mr. C wanted beef so I came up with Latin Beef Stew!
It’s always disappointing to me when so many think Latin food is what you get at Taco Bell? Its not, it has some of the greatest flavors I’ve tasted and love it. Just like Italian food, flavor profiles differ depending on what region you are in. There are certain flavors for Puerto Rico, Columbia, Venezuela and so on. Some flavors you might like, others not so much.
This recipe might appeal to you because the beef is stuffed with bacon slices and loads of garlic!
The first thing to do is to slice a pocket in the beef…..
using a chuck roast cut a deep pocket in the middle, if you use a roast (eye, rump, bottom) cut a slit into the cut your using. My preference is chuck roast for stews since it has marbling which adds great flavor.
stuff the pocket with 3-4 slices of bacon, and 3-4 smashed cloves of garlic. What’s great about making your own food you can adjust it to your liking!
Tip#1: when you slice the chuck roast you will find some grizzle, just snip it out!
Tip #2: Freeze your meat about 20 to 30 minutes before slicing/cutting and it will be much easier!
Next you’ll sear the meat over a hot pan and high heat. It’s easy to sear the top and bottom of meat, not so much the sides…but here’s a tip
Tip #3: To sear the meat’s sides edges use your tongs (a good kitchen must have tongs) and HOLD the meat to the sides of the pan.
After getting a good sear…
The Latin stew comes out so tender and flavorful.
Tip #4: Make a larger batch than you need, this makes for great tacos for lunch/dinner the next night.
Latin Beef Stew
Prep time: 15 minutes
Cook time: 4 hours
Total time: 4 hours 15 minutes
Yield: 8 servings
Tender, slow cooked pot roast with great Latin flavors.
3-4 pound Chuck (can use rump, eye of round or bottom round) roast
4 thick slices of smoked bacon (you can also use Spanish chorizo)
1-2 tsp. smoked paprika (omit if using chorizo)
7 garlic cloves, mashed
1 teaspoon salt
1/2 teaspoon pepper
1 can diced tomatoes
1 tablespoon oregano
1/4 cup olive oil
1 large onion sliced
4 medium potatoes quartered
1/4 cup green olives
1/2 cup red wine (I add Merlot on hand)
1 cup water
1) Cut a slit in the meat. Lay the slices of bacon (or chorizo) on the beef, and top with mashed garlic.
2) Salt and pepper the meat, lightly flour (use fingers to press into) and brown the roast on all sides in a frying pan with a little olive oil. Use tongs to hold meat against sides to sear them.
3) Place all ingredients except the water and wine (including the roast and the oil you browned it in) in a covered pot, potatoes, onion slices, and green olives on top.
4) Mix the water and the wine together. Add just enough of this mixture to cover the bottom inch of the pan. Bring to a boil, reduce heat to low and simmer covered for approximately four hours. Check the roast occasionally and add more water/wine mixture as necessary.