BEEF STEW A LA BLANCO | JUST A PINCH RECIPES
This recipe is my daughter's mother in law's and I just needed to share, as I have been cooking for over 30 years and never thought to make Beef Stew with Spaghetti sauce...IT WORKS beautifully.
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Beef
Prep Time 15 minutes
Cook Time 2 hours
Number Of Ingredients 11
Steps:
- In a large Pot, saute onions, peppers and garlic in olive oil.
- add in the spaghetti sauce, wine, bay leaves.
- add in the meat cubes...cover and cook on low-med 1 hour, add in potatoes and carrots...simmer another hour.
- NO knife needed...enjoy
ARROZ A LA MEXICANA RECIPE | RICK MARTINEZ | FOOD NETWORK
Provided by Rick Martinez
Categories side-dish
Total Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
- Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.
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