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Boiled Beef

Taste.of.Spain's picture
Ingredients
  Navy beans/Chickpeas 2 Cup (32 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Chicken 4 (Backs, Necks, And Wings)
  Chuck roast 3 Pound
  Water 2 Cup (32 tbs)
  Onions 2
  Carrots 4
  Parsnips 4
  Potatoes 4
  Salt 1 Tablespoon
  Peppercorns 2
  Bay leaf 1
  Fried garlic croutons 1 Cup (16 tbs)
Directions

Cover beans with water.
Soak overnight; drain.
Heat oil in large Dutch oven.
Add chicken and roast; fry until browned.
Add beans.
Add enough water to cover meat and beans; heat to boiling.
Reduce heat to simmer; cook 2 1/2 to 3 hours.
While meat and beans are simmering, clean and slice vegetables.
Add vegetables and spices to stew.
Simmer 1 to 2 hours or until meat is tender and falls apart when touched.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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