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South Miami Cuban Stew

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Featuring

Servings

Ingredients

6 teaspoons Chef Paul Prudhomme's Meat Magic®
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon dried thyme leaves
¾ teaspoon dried sweet basil leaves
¾ teaspoon turmeric
½ teaspoon ground sage
2½ pounds beef, top sirloin, top round, or chuck, cut into 3/4 -inch cubes
1 tablespoon olive oil
½ pound chorizo (Spanish sausage), thinly sliced
6½ ounces diced baked ham
3 cups diced peeled, potatoes
2½ cups chopped onions, in all
2 cups chopped green bell peppers, in all
½ cup chopped celery
1½ cups chopped peeled fresh tomatoes
1 cup canned tomato sauce
1 tablespoon minced fresh garlic
1 large red bell pepper, cut into 2½-inch long strips
4 cups beef stock
¼ cup dry sherry
½ cup fresh or frozen baby green peas

How To Prepare

Combine the first seven ingredients in a small bowl to make the Seasoning Mix.

Sprinkle 2 tablespoons of the Seasoning Mix all over the beef and work it in well with your hands.

Drizzle the olive oil on the beef, ham and the chorizo, mixing well with your hands. Cook, stirring once or twice until browned on all sides, about 6 minutes. Remove the chorizo and ham with a slotted spoon and set aside. Add the beef to the pot and brown on all sides, about 6 minutes. Remove the beef with a slotted spoon and set aside. Brown the onions and set aside. Add 1½ cups browned onions, the potatoes, 1½ cups of the green bell peppers, the celery, and 1 tablespoon of the Seasoning Mix. Stir well and cook 7 minutes until most of the juices have evaporated and a hard brown crust covers the bottom of the pot. Add the tomatoes and tomato sauce and scrape the bottom of the pot clean.

Return the beef, chorizo, and ham to the pot, and add the remaining 1 cup onions and ½ cup green bell peppers, the garlic, and red bell pepper. Stir in the beef stock and the remaining Seasoning Mix and bring to a boil. Reduce the heat to medium, and simmer until the meat is tender, about 22 minutes. Stir in the sherry and cook, uncovered, scraping the bottom of the pot occasionally to prevent sticking, about 30 minutes. Add the peas and simmer 5 minutes. Remove from the heat and serve with rice.

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