Southern beef stew recipe Tasty & Healthy Recipies -
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Southern beef stew recipe
Ingredients :
1/3 cup corn oil (approximately)
6 lb beef chuck in 1/2-inch cubes
1 cup minced onion
1/3 cup minced garlic
3 cup beef broth (approximately)
3 cup flat beer
1 1/2 cup water
1/4 cup high-quality chili powder or more, to taste
6 lb tomatoes (three 2 lb. cans), drained and chopped
1/3 cup tomato paste
1 1/2 tbl minced fresh oregano
3 tbl cumin seed
Salt to taste
Cayenne pepper to taste
Masa harina or cornmeal if needed
Method :
* 1. In a large heavy skillet over moderately high heat, warm 3 tablespoons
of the oil. Brown beef in batches, adding more oil as necessary and transferring
meat with a slotted spoon to a large stockpot when well browned. Do not
crowd skillet.
* 2. Reduce heat to moderately low. Add onion and garlic and saute until
softened (about 10 minutes). Add to stockpot along with broth, beer, the
water, chili powder, tomato, tomato paste, and oregano.
* 3. In a small skillet over low heat, toast cumin seed until fragrant;
do not allow to burn. Grind in an electric minichopper or with a mortar
and pestle. Add to stockpot.
* 4. Over high heat bring mixture to a simmer. Add salt, cayenne, and
more chili powder to taste. Reduce heat to maintain a simmer and cook,
partially covered, until beef is tender (about 1-1/2 hours). Check occasionally
and add more broth if mixture seems dry. If chili is too thin when meat
is tender, stir in up to 2 tablespoons masa harina. Cook an additional
5 minutes to thicken. Serve chili hot.
* NOTES : No Texan worth his or her ten-gallon hat would put beans in
chili. This one's all beef, calling on beer and freshly ground cumin to
give it distinction. Masa harina, the finely ground corn used for corn
tortillas, is often used to thicken soups or chili. It is available in
Latin markets and some supermarkets.
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