Beef and Bean Stew
This recipe, beef and bean stew has a blend of Spanish cuisine. Just looking on the ingredient will make you think that it has some Spanish influence specially on the blood sausage or morcilla. Chorizo de bilbao and Chinese ham are also found in some Spanish dishes. Morcilla is not commonly found in supermarkets so if there is none available, you can omit it or just be creative and use cooked pork blood instead.
1 kilo beef briskets, cut into 1 inch cubes
1 medium size onion, quartered
1 small carrot, cut into rounds, half inch thick
1/2 tsp. black peppercorns, cracked
1 slice Chinese ham
8 cups water
1/4 cup olive oil
1/2 head garlic, peeled and sliced
2 pcs Chorizo de Bilbao, cut into 1/4 inch round slices
1/2 cup morcilla (blood sausage), sliced (optional)
2 cups cooked white beans
2 potatoes, diced
1 or 2 pcs pimiento or sweet peppers, roasted and cut into 1 inch cubes
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
How to cook Beef and Bean Stew:
- In a stockpot or large casserole, combine first six ingredients (beef, onions, carrots, peppercorns, Chinese ham and water).
- Bring to a boil then lower heat and simmer for 30 to 40 minutes or until the beef is tender and remove the floating scum on the surface of the broth while cooking.
- In another large casserole heat olive oil and saute garlic until fragrant.
- Add chorizos and morcilla; cook while stirring for 5 minuntes.
- Stir in white beans, potatoes, peppers, and cooked beef and prepared broth.
- Bring to a boil and simmer for 15 minutes.
- Season with Worcestershire sauce , salt and pepper. Serve hot.