Mexican-inspired Beef Stew

As much as I love a good old-fashioned-type of beef stew – an American classic – as the next meat lover, there’s a time when it’s fun to mix things up a bit. Here’s what I did for this original dish:

Ingredients:

• 2 tablespoons of bacon fat (or olive oil)
• 2lbs of stew meat
• 1 large onion – coarsely chopped
• 1.5 quarts of water
• 2 tablespoons of kosher salt
• 2 tablespoons of fresh-cracked pepper
• 4 tablespoons smoked paprika
• 2 tablespoons of garlic powder
• 2 tablespoons of cumin
• 2 tablespoons of coriander
• 1 tablespoon of oregano
• 1/2 teaspoon of cayenne pepper
• 3 tablespoons of chili powder
• 4 cloves of garlic- fine chopped
• 1 6oz can of tomato paste
• 4 Roma tomatoes – chopped (or 2 cans of quality chopped tomatoes)
• 1 can of black beans – rinsed
• 2 cups of frozen or fresh corn

1.  In a 4-quart dutch oven, add bacon drippings and let warm on medium-high heat until it starts to smoke a bit. Season ground beef with kosher salt and fresh-cracked pepper then put into the dutch oven and brown on all sides. Add water and the rest of the seasoning and fresh garlic then bring to a hard boil then reduce allow to simmer for 90 minutes.

2.  After 90 minutes has passed, add chopped onion, cut tomatoes and then simmer for another 50 minutes – then add the black beans and corn, simmer for another 10-15 minutes.

Top with suggested toppings and you’re done!

Recommended wine pairings:

Reds:

• Syrah
• Zinfandel
• Tempranillo

Whites:

• An off-dry riesling
• Viognier
• Torrontes

Duane Pemberton

Duane Pemberton is the Publisher of www.winefoot.com, a leading, independent publication that’s aimed at helping to take the snob out of food and wine. When not found swirling a glass of vino, you can find him preparing meals for his friends and family.

Tagged as: Duane Pemberton, Mexican Beef Stew Recipe