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Cuban Beef And Squash Stew

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Ingredients
  Olive oil 1 Teaspoon
  Lean beef round 1 Pound, trimmed and cut into 1-inch cubes
  Onions 2 Large, chopped
  Garlic 6 Clove (30 gm), chopped
  Tomato paste 2 Tablespoon
  Pale ale/Beer 3⁄4 Cup (12 tbs)
  Chopped pickled jalapeno pepper 1 Tablespoon
  Ground cumin 1 1⁄2 Teaspoon
  Butternut squash 1 1⁄4 Pound, peeled, seeded, and cut into 1-inch pieces
  Carrots 2 , cut into 1/2-inch-thick slices
  Salt 1⁄2 Teaspoon
Directions

Heat the oil in a Dutch oven or 4-quart saucepan over medium-high heat.
Add the beef and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the onions and garlic; cook until the onions are softened, about 5 minutes.
Stir in the tomatoes, tomato paste, beer, jalapeno and 1 teaspoon of cumin; bring to a simmer.
Reduce the heat and simmer, covered, about 45 minutes.
Stir in the squash, carrots, salt, and remaining 1/2 teaspoon cumin.
Cover and cook until the meat and vegetables are very tender, about 30-45 minutes long.

Recipe Summary

Cuisine: 
Cuban
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef

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