Monday, December 12, 2016

Mexican-Style Beef and Chorizo Stew

Well, it's official C.O.L.D. here in Boston. But that's OK! Seriously, it is. That means we can eat soup and stew every night of the week and not feel bad about it.

I love wrapping myself up in a big cozy blanket with a big bowl of soup next to the Christmas tree on the couch--for me, that's what the holiday season is all about! It doesn't take much to keep us warm this time of year. And today, I'm bringing you a recipe that is going to warm you up from the inside out!

In an effort to mix up a classic, I set ahead and made this aahh-mazing recipe for Mexican-Style Beef and Chorizo Stew. A classic beef stew with the flavor turned way up. It's like beef stew meets spicy taco soup. Yum, yum, and more yum!

The base, of course, is meat and potatoes. Stew meat, cut into bite-sized pieces, plus a bunch of diced red potatoes to be exact. As for the heat, a can of diced tomatoes with green chilis and a heavy pinch of chili powder and cumin are just what we need. Why stop there, though? It's cold and snowing and we want spice! Diced chorizo--that's right, that smoky hot cured sausage--is the answer.

Now, generally, when I start making something new, I kind of don't know when to stop (or rather, I don't want to stop). That was just the case with this stew. Once I had sausage in the pot, the dish was begging for a can of a hearty beans. I used pinto beans because they are mild and tender. They just melt in your mouth after simmering on the stove for an hour or so. Finally, as a slightly sweet balance to all that flavor, I dumped in a bunch of whole kernel corn. Alas, I had it.

Oh, and of course, it's worth mentioning the leftover potential here. It's a crazy time of year, so having a few meals tucked away in the freezer for whenever we need them is a game-changer. This stew is delicious the day you make it, just as (or, possibly, more) tasty the next day (lunch!), and tailor made for freezing and reheating all month long. Thank you and you're welcome.

Here's what you need for Mexican-Style Beef and Chorizo Stew* (Print Recipe!)

3/4 pounds stew beef, diced into 1 1/2 inch cubes
1 tablespoon chili powder
2 tablespoons flour
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
2 tablespoons vegetable oil
1 onion, diced
2 stalks celery, diced
1 tablespoon tomato paste
 1 10-ounce can diced tomatoes with green chili
4 cups beef broth
1 15 ounce can pinto beans
1 cup diced red potatoes
2 links chorizo, diced into 1 inch pieces
1 1/2 cups frozen corn
salt and pepper to taste
cilantro, scallions, shredded cheese and sour cream for serving

Here's what you do

Toss the stew beef with the chili powder, flour, cumin, garlic powder, oregano, salt and pepper. In a 5 quart stock pot or dutch oven, heat the vegetable oil over medium-high heat. Add the beef and brown on all sides, about 5 minutes per side. Remove from the pan and reduce heat to medium.

Add the onion and celery. Season with salt and pepper. Cook until softened, about 7 minutes, stirring occasionally. Stir in the tomato paste and scrape up the browned bits on the bottom of the pan. Add the tomatoes, beef and beef broth, stirring to combine. Bring to a boil then add the pinto beans, potatoes, and chorizo. Reduce to a simmer and cook for at least 1 hour, stirring occasionally.

About 15 minutes before serving, add the corn. When the corn is warmed through, the stew is ready. Top with garnishes of choice.

Leftover stew will last in the refrigerator for 2 days and in the freezer for at least a month.

*Gas Stove Girl Original Recipe

No comments:

Post a Comment