La gringa hace Carne con papas..or in English–Beef Stew!

My gringa-ness is really apparent in this city. I’m blonde, blue eyed, and white as shit. Think I stand out?? I would say about 98% of my friends are Cuban or Hispanic and I am Italian-American; it makes for an interesting experience! However, having lived in Miami for about 7 years my Spanish has become loads better and I’ve also eaten a lot of Cuban food–which I’m definitely not complaining about!

I reallllllly like Cuban food. I mean, a lot. It’s so delicious with such an amalgam of flavors. It’s comforting, filling, fattening, and extremely savory. What’s not to love?! Having watched my Cuban friends cook and also having done some research of my own, I’ve learned to cook a few Cuban dishes. I’m definitely not going to say this is as good as your abuelita  makes it, pero I like to think that mine is pretty damn good! Bueno, try it out and let me know! Or give me some tips/suggestions to make it better, I want to learn!

Here’s what you need:

1 1/2 pounds of chunks of beef for stew, tenderized (aka free therapy)

8 oz of beer ( I used Bud Light, I’ m not fancy)

1 onion, chopped

1/2 green bell pepper, roughly chopped into 1/2 inch pieces

4 cloves of garlic, chopped

1 small can of tomato sauce

1 baking potato, peeled and cut into small pieces

2-3 bay leaves

green olives (however many you want)

2 tsp of distilled white vinegar

cumin (about 1 tbsp)/complete seasoning (about 1 tbsp)/salt/pepper/evoo

Here’s what you do:

Combine onion and bell pepper in a pot over medium heat with some olive oil. Sweat the onions and then add the garlic. Cook for about 2 minutes, stirring occasionally.

Those onions be sweatin’!

Add the beef and sear on both sides. Add the beer, tomato sauce, and then refill the tomato sauce can with water and pour that in there too.

Add the bay leaves, cumin, complete seasoning, salt, pepper, and olives. Stir to combine. Bring to a simmer and cover, stirring occasionally. Once the meat has cooked, taste the liquid and make sure it has the adequate amount of spices/salt. Add the vinegar.

In a separate pot, boil some water and cook the potatoes until tender. You don’t want them too soft or they’ll fall apart when you combine them with the stew. Drain the potatoes and set aside.

I usually cook this for about an hour. The liquid cooks down and it becomes a nice stew consistency. Add the potatoes for the last 10 minutes of cooking.

I served this with some rice sprinkled with some spicy pimenton my dad brought me from Spain and I like to top the stew with some fresh lime juice and Tabasco.

Que rico!!

Buen provecho!!

–Melissa

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Categories: Main Dishes, Recipes

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7 Comments on “La gringa hace Carne con papas..or in English–Beef Stew!”

  1. November 19, 2012 at 5:07 am #

    Just discovered this site thru Bing, what a pleasant shock!

  2. Marilyn B
    November 16, 2012 at 1:02 am #

    What do you consider “complete seasoning” – is it something like Lawry’s Salt?

    • FoodieMel
      November 16, 2012 at 8:00 am #

      Hi Marilyn–It’s actually called Sazon Completa (complete seasoning) and it’s made by a company called Badia (very popular here in south florida). It’s a mixture of salt, cumin, pepper, garlic, onion, and other spices–very common in Latin cooking!

  3. November 15, 2012 at 4:00 pm #

    Se ve buenisimo! La proxima invitas

    • FoodieMel
      November 16, 2012 at 8:00 am #

      Gracias!! 🙂

Trackbacks/Pingbacks

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