Beef Stew - La Fonda Del Sol
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If beef stew is one of your favorite foods, you will enjoy this unusual Mexican-inspired version. Browned beef cubes are combined with a fragrant mixture of cinnamon, cloves, thyme, and lemon peel, and simmered with sweet potatoes, canned pear halves, raisins, and white wine. It can be partially cooked ahead of time, then reheated with the fruit and potatoes before serving.
INGREDIENTS
3 pound boneless beef chuck, cut in 1-inch cubes
3 tablespoons salad oil
3 tablespoons butter or margarine
4 medium onions
1/2 teaspoon dried thyme leaves
1/4 teaspoon cinnamon
1/8 teaspoon cloves
2 tablespoons flour
1 tablespoon ketchup
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon grated lemon peel
1-1/2 cups dry white wine
1 (29-ounce) can pear halves
6 medium-size sweet potatoes, about 2-1/2 pounds, OR
(1-pound 8-ounce) can vacuum-packed sweet potatoes
3 tablespoons seedless raisins
Chopped parsleyWipe beef with damp paper towels. In hot oil and butter in 6-quart Dutch oven, brown beef cubes - about 1/4 at a time, turning with tongs to brown on all sides. Lift out beef as it is browned; place on tray. Continue to brown rest of beef cubes. (It takes about 1/2 hour in all to give a good rich flavor and brown color).
Meanwhile, chop onions, there should be about 1-1/2 cups. Add choppped onion, thyme, cinnamon, and cloves to drippings; sauté, stirring, 5 minutes, or until tender. Remove from heat.
Stir in flour, ketchup, bay leaf, salt, pepper, and lemon peel. Gradually stir in wine. Drain pears, reserving 1 cup syrup. Add syrup and browned beef to the mixture in Dutch oven. Place large sheet of waxed paper over top, and place lid on top of paper.
Bring to boiling; reduce heat and gently simmer, covered. Cook about 1 hour and 20 minutes, or until meat is fork tender. Pour off any liquid that collects on top of paper during cooking, to keep it from diluting sauce.
Meanwhile, scrub sweet potatoes. Place unpeeled potatoes in a large saucepan; cover with boiling water; bring back to boiling. Reduce heat and simmer, covered, 30 minutes, or until fork tender. Drain; let cool. Peel and halve lengthwise.
When beef is tender, add the sweet potatoes. Also add reserved pears and the raisins. Cook, uncovered, 10 minutes, or until heated through and liquid is slightly thickened.
To serve, turn into a heated serving dish or casserole. Sprinkle top of stew with the chopped parsley.
Makes 8 servings