Ingredients with Measurements:
- 1 lb dried pinto beans, soaked overnight
- 1 lb beef chuck, cut into 1-inch cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (12 oz) beer
- 2 cups beef broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Drain and rinse the soaked pinto beans. Set aside.
2. In a Dutch oven or large pot, brown the beef cubes over medium-high heat. Remove from the pot and set aside.
3. In the same pot, sauté the onion, garlic, jalapeno, and red bell pepper until softened.
4. Add the diced tomatoes, beer, beef broth, chili powder, cumin, oregano, salt, and pepper. Stir to combine.
5. Add the browned beef cubes and soaked pinto beans to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beans are tender and the beef is cooked through.
7. Taste and adjust seasoning as needed. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 600mg
Total Carbohydrates: 35g
Dietary Fiber: 10g
Protein: 25g
Substitutions for ingredients:
- Dried black beans or kidney beans can be used instead of pinto beans.
- Ground beef or pork can be used instead of beef chuck.
- Vegetable broth can be used instead of beef broth.
Variations:
- Add corn kernels or diced potatoes to the stew for extra texture and flavor.
- Use different types of beer to change the flavor profile of the stew.
- Make it vegetarian by omitting the beef and using vegetable broth instead of beef broth.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Browning the beef cubes before adding them to the stew will add extra flavor and texture.
- Taste the stew periodically and adjust seasoning as needed.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
Fresh cilantro, sour cream, shredded cheese, diced avocado, lime wedges.
Pairings:
- Serve with warm cornbread or tortillas.
- Pair with a crisp green salad or coleslaw.
Suggested side dishes:
- Cornbread
- Tortillas
- Green salad
- Coleslaw
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the beef is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
Borracho Bean Stew is a traditional Tex-Mex dish that originated in Northern Mexico. The name "borracho" means "drunk" in Spanish, referring to the use of beer in the recipe.
Flavor profiles:
Savory, spicy, slightly sweet, with a hint of bitterness from the beer.
Serving suggestions:
Serve the Borracho Bean Stew as a main dish for lunch or dinner.
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Region: Mexican