Cuban Beef And Squash Stew Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| 1 pound lean beef round, trimmed and cut into 1-inch cubes | ||
| Onions | 2 Large, chopped | |
| Garlic | 6 Clove (5gm), chopped | |
| Tomatoes | 2 Can (10oz), diced | |
| Tomato Paste | 2 Tablespoon | |
| 3/4 cup pale ale or other beer | ||
| 1 tablespoon chopped pickled jalapeno pepper | ||
| Ground cumin | 1 1/2 Teaspoon | |
| 1 (1 1/4-pound) butternut squash, peeled, seeded, and cut into 1-inch pieces | ||
| 2 carrots, 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.
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.
Chef
