Southwest Beef Stew

on November 13, 2018

Like all good New Mexican food, this is a wonderful recipe to cook on a relaxing Sunday afternoon. Not only is it comfort food for you and your family, but it will also supply you with plenty of leftovers for the week. Plus, the longer the flavors have to meld together, the tastier this recipe is!

Serves 6 to 10 people. 

INGREDIENTS

  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2lbs sirloin, cut into cubes
  • 1 large yellow onion, diced
  • 6 cloves of garlic, minced
  • 1 bay leaf
  • 1 bottle beer, Negro Modella
  • 1 cup fresh green chile, chopped, OR (1 to 2) 4oz can(s) of Hatch Green Chile
  • 2 cups of roasted corn from Trader Joe’s (frozen)
  • (1) 32oz. box of beef broth
  • 2 beef bouillon cubes
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Sriracha hot sauce
  • 2 tbsp of tomato paste
  • ½ tsp paprika
  • ½ tsp salt
  • Freshly ground pepper to taste
  • 5 whole carrots, washed, peeled, and roughly sliced
  • 4 large potatoes, sliced, and quartered
  • Fresh chopped parsley to taste
  • Optional: Corn starch as needed (see below cooking instructions)

PREPARATION

Heat oil and butter in a large pot over medium-high heat. Cut meat into cubes and brown meat in two batches. Set one batch aside on a plate after sufficiently browned.

Add diced onions to the pot. Stir and cook for two minutes until clear, then add garlic. Let cook for another minute before pouring in beer and beef broth. Then add Worcestershire, tomato paste, paprika, hot sauce, salt, pepper, bay leaf, bouillon cubes, and green chile. Cover and simmer on low heat for 1 ½ to 2 hours.

NOTE: The liquid should cook down to a thicker state. If it gets too thick, add more beef broth. Or if you desire like a thicker stew, add a corn starch base.

Add carrots, potatoes, and frozen corn. Cover and cook for an additional 30 minutes. Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread or jalapeno cornbread. Our favorite cornbread mix is from Trader Joe’s. If desired, sprinkle with chopped Italian parsley.

Filed Under: Beef, Stews & Soups

Cauliflower Chowder

on February 4, 2015

chowder

Eating your vegetables doesn’t have to mean salads. This cauliflower chowder is a flavorful (onions! garlic! bacon!) way to include the underrated cauliflower in your meal planning. The addition of the green chile makes this a spicy dish, too.

INGREDIENTS

  • 6 slices bacon (cut into small bits), package of Trader Joe’s Uncured Apple Smoked bacon
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 oz. jar Hatch Green Chile
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • 1 tsp. fresh minced Thyme (optional)
  • Kosher salt and freshly ground pepper, to taste
  • 2 tbsp. fresh parsley, chopped

DIRECTIONS

Heat a large skillet over medium-high heat. Add and cook bacon until brown and crispy, about 6-8 minutes. Transfer bacon to a plate lined with a paper towel; set aside.

Heat the butter in a large pot or Dutch oven over medium heat. Add garlic, onion, carrots, thyme, celery and parsley. Stirring occasionally, cook until tender, about 3-4 minutes. Stir in cauliflower, green chile, and bay leaf. Cook until tender, another 3-4 minutes, stirring occasionally.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, cooked bacon and milk. Cook, whisking constantly, until mixture is slightly thickened, about 3-4 minutes.

Bring to a boil, reduce heat and simmer until cauliflower is tender, about 12-15 minutes, and season with salt and pepper, to taste. Add more milk until desired consistency is reached.

Filed Under: Quick & Easy, Stews & Soups

Homemade Chicken and Noodles

on April 23, 2013

chicken-noodles

Easy to make and the egg noodles really make this dish – it’s like a healthier version of chicken and dumplings. If you can’t find frozen egg noodles, use dried noodles and cook before adding to the soup. Of course, if you can’t stand the heat, don’t use the green chile.

INGREDIENTS

  • 1 whole cut up fryer chicken
  • 2 whole carrots, diced
  • 2 stalks celery, diced
  • ½ whole medium onion, diced (optional)
  • ¼ cup fresh green chile
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon white pepper (more to taste)
  • ¼ teaspoon ground thyme
  • 2 teaspoons parsley flakes
  • 16 ounces frozen “homemade” egg noodles
  • 3 tablespoons all-purpose flour 

DIRECTIONS

Place chicken in a large pot and cover in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached. Add the carrots and celery (and onions, if using) to the pot, followed by the green chile, herbs, and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes. In a separate bowl, mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes or until broth thickens a bit.

Filed Under: Chicken & Poultry, Stews & Soups
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