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STEW: Cuban Missile Crisis Stew

Source of Recipe

HoustonChronicle.com


Recipe Introduction

Serve on hot cooked saffron rice with black beans as a side dish, or add a can of drained black beans to stew during final 30 minutes of cooking.

List of Ingredients

3 1/2pounds boneless beef chuck or pork roast, cubed
2tablespoons olive oil (if browning meat)
1(10 3/4-ounce) can condensed beef broth plus 1 can water
1(14.5-ounce) can stewed tomatoes
1cup white wine
1/4cup red wine vinegar
1 medium onion, thinly sliced
1 green bell pepper, quartered and sliced crosswise
1(4-ounce) can chopped green chilies
1/2cup raisins
2 large garlic cloves, minced (1 tablespoon)
1 teaspoon each, ground: cinnamon, cumin and coriander
1/2 teaspoon each: dried oregano and marjoram
1lime, thinly sliced
Wedges of lime to serve with stew



Recipe

Turn slow cooker on high. Meat can be browned or put into pot raw. (To brown, preheat a large skillet until very hot. Add oil and brown meat on 2 sides. Transfer meat to pot. Deglaze pan with some of broth and add pan drippings to pot.) Heat broth, water, tomatoes, wine and vinegar; transfer to pot.

Add onion, bell pepper, chilies, raisins, garlic, cinnamon, cumin, coriander, oregano and marjoram. Stir ingredients; float lime slices on top. Cover, turn pot to low and cook 8 hours or until meat is tender. If sauce needs to be reduced more, cook longer. Makes 8 servings.