CUBAN BEEF STEW RECIPE RECIPES

Name: Irish Beef Stew
Prep time: 40 min
Cook time: 3 h 15 min
Total time: 3 h 55 min
Yield: 15 servings (3-3/4 quarts).
Cuisine: Europe, Irish
Ingredients: 8 bacon strips, diced; 1/3 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 3 pounds beef stew meat, cut into 1-inch cubes; 1 pound whole fresh mushrooms, quartered; 3 medium leeks (white portion only), chopped; 2 medium carrots, chopped; 1/4 cup chopped celery; 1 tablespoon canola oil; 4 garlic cloves, minced; 1 tablespoon tomato paste; 4 cups reduced-sodium beef broth; 1 cup dark stout beer or additional reduced-sodium beef broth; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried parsley flakes; 1 teaspoon dried rosemary, crushed; 2 pounds Yukon Gold potatoes, cut into 1-inch cubes; 2 tablespoons cornstarch; 2 tablespoons cold water; 1 cup frozen peas

IRISH BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Irish Beef Stew Recipe: How to Make It - Taste of Home image

Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 55 minutes

Prep Time 40 minutes

Cook Time 03 hours 15 minutes

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 22

Ingredients

8 bacon strips, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds beef stew meat, cut into 1-inch cubes
1 pound whole fresh mushrooms, quartered
3 medium leeks (white portion only), chopped
2 medium carrots, chopped
1/4 cup chopped celery
1 tablespoon canola oil
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups reduced-sodium beef broth
1 cup dark stout beer or additional reduced-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
2 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 cup frozen peas

Steps:

In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

Nutrition Facts : Calories 301 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 441mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 23g protein.

EASY CUBAN PICADILLO RECIPE: HOW TO MAKE IT

Easy Cuban Picadillo Recipe: How to Make It image

My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound lean ground beef (90% lean)
1 small green pepper, chopped
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins
1 tablespoon cider vinegar
2 cups hot cooked rice
Fresh cilantro leaves, optional

Steps:

In a large skillet, cook beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; crumble beef. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.

Nutrition Facts : Calories 363 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 683mg sodium, CarbohydrateContent 36g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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EASY CUBAN PICADILLO RECIPE: HOW TO MAKE IT

My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey
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