Ingredients with Measurements:
- 1 lb. beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 tbsp. flour
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups beef broth
- 1 can diced tomatoes (14.5 oz.)
- 1 can kidney beans, drained and rinsed (15 oz.)
- 1 can corn, drained (15 oz.)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the flour, cumin, paprika, oregano, salt, and black pepper to the pot and stir until the vegetables are coated.
6. Gradually add the beef broth, stirring constantly to prevent lumps from forming.
7. Add the diced tomatoes (with their juice), kidney beans, corn, red and green bell peppers, and jalapeno pepper to the pot.
8. Return the beef to the pot and stir to combine.
9. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
10. Stir in the chopped cilantro and cook for an additional 5 minutes.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 12g
Carbohydrates: 38g
Protein: 30g
Sodium: 1200mg
Fiber: 9g
Sugar: 9g
Substitutions for ingredients:
- Chicken or pork can be substituted for the beef stew meat.
- Vegetable broth can be substituted for the beef broth.
- Black beans can be substituted for the kidney beans.
- Poblano pepper can be substituted for the jalapeno pepper.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use fire-roasted tomatoes for a smoky flavor.
- Add a can of hominy for a Southwestern twist.
- Top with shredded cheese and sour cream for a creamy finish.
Tips and tricks:
- Brown the beef in batches to prevent overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Adjust the amount of jalapeno pepper to your desired level of spiciness.
- Allow the stew to cool slightly before serving to allow the flavors to meld together.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls with a side of crusty bread for dipping.
Garnishes:
Top with chopped fresh cilantro, shredded cheese, and/or sour cream.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add additional beef broth or water to thin it out.
- If the stew is too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew. Simmer for an additional 5 minutes to thicken.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Cook the stew to an internal temperature of 165°F to ensure that the beef is fully cooked.
- Refrigerate any leftovers promptly to prevent bacterial growth.
Food history:
Colo-colo stew is a traditional Chilean dish that is typically made with beef, onions, garlic, and a variety of vegetables and spices. It is named after the Mapuche warrior Colo Colo, who fought against Spanish colonization in the 16th century.
Flavor profiles:
This stew has a rich and savory flavor with a hint of smokiness from the paprika. The cumin and oregano add a warm and earthy note, while the jalapeno pepper provides a subtle kick of heat.
Serving suggestions:
Serve the stew with a side of crusty bread or over a bed of rice for a complete meal.
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Region: Chilean