How to Cook 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.
Servings: 6 servings
Calories: 304kcal
Ingredients
- 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
Instructions
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.