Nicaraguan-Inspired Beef Stew

local_grocery_store Ingredients

• 1.5 pounds Beef stew meat, cut into bite-sized pieces
• 2 tablespoons Olive oil
• 1 Onion, diced
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 2 Carrots, sliced
• 2 Potatoes, cut into chunks
• 1 can Canned diced tomatoes (14 ounces)
• 4 cups Beef broth
• 1 teaspoon Cumin
• 1 teaspoon Dried oregano
• 2 Bay leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 cup Fresh cilantro, chopped (for garnish)

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2.Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
3. 3.In the same pot, add the diced onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened.
4. 4.Return the browned beef to the pot and add the sliced carrots, potato chunks, canned diced tomatoes (including the liquid), beef broth, cumin, dried oregano, bay leaves, salt, and black pepper.
5. 5.Bring the stew to a boil, then reduce heat to low and simmer for 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.Remove the bay leaves and discard.
7. 7.Serve the stew hot, garnished with fresh chopped cilantro.
8. 8.Enjoy this Nicaraguan-inspired beef stew with warm tortillas or crusty bread for dipping!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add a diced jalapeño or a pinch of red pepper flakes to the stew.
• chevron_rightIf you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and the stew will be even more delicious the next day!