Mexican-inspired Beef Stew
- 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
- Crushed tortilla chips
- Sour cream
- Fresh cilantro
- Squeeze of fresh lime
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:
- An off-dry riesling
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.