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  Added: Sep 18, 2007  •  Visited (494)  •  Print version Print this recipe (26)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Andalusian Beef Stew
What You Need:
  • 2 tablespoons com oil
  • 1½ pounds boneless beef for stew cut in 1-inch pieces
  • 2 cups sliced onions
  • 1 clove garlic, minced
  • 1 can (1 pound) tomatoes, broken up
  • 2 cups water
  • 2 cups sliced white or sweet potatoes, ¼ inch thick
  • 2 cups sliced carrots, ¼ inch thick
  • 1 can (1 pound 4 ounces) chick peas
  • 1 tablespoon original Worcestershire sauce

  • How To Cook:
    1. Heat oil in a large, heavy saucepan; add beef, a few pieces at a time, and brown well on all sides.

    2. Remove beef; set aside.

    3. Add onions and garlic to the saucepan; saute 3 minutes.

    4. Return meat to the pan; stir in tomatoes and water. Bring to a boil.

    5. Reduce heat and simmer, covered, until meat is almost tender, about 1 hour.

    6. Add potatoes and carrots; simmer, covered, 30 minutes longer.

    7. Stir in chick peas and Worcestershire sauce; heat until hot.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Vegetables » Peas
    Dish » Stew



     




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