In a large pot, bring soaked beans, bay leaves, and espazote or thyme to a boil in plenty of water. Reduce heat and simmer for 1 ¹/₂ hours, or until beans are tender. Drain.

Trim the fat from the meat and cut into ¹/₂" cubes.

Sauté the onions and beef in the olive oil until the onions are translucent. Add the garlic and cook for a few more minutes, being careful not to let the garlic burn.

Add the cooked beans, crushed tomatoes, water, and seasonings to the beef and onions. Add enough water to just cover the meat and beans.

Bring to a vigorous boil and reduce the heat to a slow simmer. Cover and cook until the meat is tender--about 2 to 3 hours--the last half hour with the lid removed.

Serve the chili over rice with cornbread. Top with sour cream and grated cheddar cheese.

Trim the fat from the meat and cut into ¹/₂" cubes. Mix the flour and paprika in a Ziplock bag. Add the meat to the flour and paprika and mix thoroughly until all the flour and spices cling to the meat.

Sauté the onions and garlic in the olive oil until the onions are translucent. Transfer the aromatics to a stew pot or Dutch oven.

Add the meat in portions to the sauté pan and cook until browned over medium to high head, adding more olive oil as necessary. Transfer the meat to the stew pot as it is browned.

Deglaze the sauté pan with the wine and add the liquid to the stew pot. Add the parsley, thyme, salt, and pepper to the beef and onions.

Add two cups of chicken stock to the pot and add enough water to just cover the meat (or use all water).

Bring to a vigorous boil and reduce the heat to a simmer. Cover, and cook until the meat is tender, about 2 to 3 hours, the last half hour with the lid removed. Prepare the noodles according to package directions while the stew finishes cooking.

p. Serve the goulash over egg noodles. Top with sour cream.

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Tag Archives: stew

Simply Chili

In a large pot, bring soaked beans, bay leaves, and espazote or thyme to a boil in plenty of water. Reduce heat and simmer for 1 ¹/₂ hours, or until beans are tender. Drain.

Trim the fat from the meat and cut into ¹/₂" cubes.

Sauté the onions and beef in the olive oil until the onions are translucent. Add the garlic and cook for a few more minutes, being careful not to let the garlic burn.

Add the cooked beans, crushed tomatoes, water, and seasonings to the beef and onions. Add enough water to just cover the meat and beans.

Bring to a vigorous boil and reduce the heat to a slow simmer. Cover and cook until the meat is tender--about 2 to 3 hours--the last half hour with the lid removed.

Hungarian Goulash

Trim the fat from the meat and cut into ¹/₂" cubes. Mix the flour and paprika in a Ziplock bag. Add the meat to the flour and paprika and mix thoroughly until all the flour and spices cling to the meat.

Sauté the onions and garlic in the olive oil until the onions are translucent. Transfer the aromatics to a stew pot or Dutch oven.

Add the meat in portions to the sauté pan and cook until browned over medium to high head, adding more olive oil as necessary. Transfer the meat to the stew pot as it is browned.

Deglaze the sauté pan with the wine and add the liquid to the stew pot. Add the parsley, thyme, salt, and pepper to the beef and onions.

Add two cups of chicken stock to the pot and add enough water to just cover the meat (or use all water).

Bring to a vigorous boil and reduce the heat to a simmer. Cover, and cook until the meat is tender, about 2 to 3 hours, the last half hour with the lid removed. Prepare the noodles according to package directions while the stew finishes cooking.

In a large pot, bring soaked beans, bay leaves, and espazote or thyme to a boil in plenty of water. Reduce heat and simmer for 1 1/2 hours, or until beans are tender. Drain.

Trim the fat from the meat and cut into 1/2" cubes.

Sauté the onions and beef in the olive oil until the onions are translucent. Add the garlic and cook for a few more minutes, being careful not to let the garlic burn.

Add the cooked beans, crushed tomatoes, water, and seasonings to the beef and onions. Add enough water to just cover the meat and beans.

Bring to a vigorous boil and reduce the heat to a slow simmer. Cover and cook until the meat is tender--about 2 to 3 hours--the last half hour with the lid removed.

Trim the fat from the meat and cut into 1/2" cubes. Mix the flour and paprika in a Ziplock bag. Add the meat to the flour and paprika and mix thoroughly until all the flour and spices cling to the meat.

Sauté the onions and garlic in the olive oil until the onions are translucent. Transfer the aromatics to a stew pot or Dutch oven.

Add the meat in portions to the sauté pan and cook until browned over medium to high head, adding more olive oil as necessary. Transfer the meat to the stew pot as it is browned.

Deglaze the sauté pan with the wine and add the liquid to the stew pot. Add the parsley, thyme, salt, and pepper to the beef and onions.

Add two cups of chicken stock to the pot and add enough water to just cover the meat (or use all water).

Bring to a vigorous boil and reduce the heat to a simmer. Cover, and cook until the meat is tender, about 2 to 3 hours, the last half hour with the lid removed. Prepare the noodles according to package directions while the stew finishes cooking.

In a large pot, bring soaked beans, bay leaves, and espazote or thyme to a boil in plenty of water. Reduce heat and simmer for 1 ¹/₂ hours, or until beans are tender. Drain.

Trim the fat from the meat and cut into ¹/₂" cubes.

Trim the fat from the meat and cut into ¹/₂" cubes. Mix the flour and paprika in a Ziplock bag. Add the meat to the flour and paprika and mix thoroughly until all the flour and spices cling to the meat.