For a few hours yesterday ( with all the bad storms in California) we were without electricity. OH MY we are so dependent on the grid – scary how vulnerable we are to sabotage and what damage it could do to our economy and indeed our lives. All is restored now but it was a good reminder of all the things we take for granted.
Here is a great recipe that uses my favorite kitchen toy – the crock pot or slow cooker. But first – the lid to my slow cooker ( crockpot brand) cracked. I have had it for decades. I called the manufacturer – they apologized and replaced it – FOR FREE ( including paying the shipping!) HOW ABOUT THAT??? I was so surprised – and thrilled and said I was a huge fan but that I would let others know. Amazing service!
This recipe is really two recipes in one – the reason? I decided to make the sauce that went with it – instead of buying it – you can do either – you now have BOTH recipes! The combination of sauce and stew is about 300 calories a serving so a reasonable dish for a low calorie day. I adapted this recipe from ALL RECIPES website.
Beef Stew Spanish style
· 1 pound beef stewing meat
· 1/2 cup chopped Spanish onion
· 2 cloves garlic, minced
· 1 (14.5 ounce) can diced tomatoes
· 1 (12 ounce) jar sofrito ( this is the short cut – I actually made this sauce as it was not hard to do and that way I had lots over for another time)
· 1/2 cup pitted and halved green olives
Salt and Pepper to taste
- Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
- Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
- Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
- Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
- · 2 tablespoons vegetable oil
- · 1 medium onion, chopped
- · 1 green bell pepper, seeded and chopped
- · 5 cloves garlic, chopped
- · 1 teaspoon salt
- · 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- · 1 teaspoon dried oregano, crushed
- · 2 bay leaves
- · 2 tomatoes, chopped (optional)
- · 3/4 cup canned tomato sauce
- Heat oil in a skillet over medium-high heat.
- Add onion and garlic, and cook until onion is translucent.
- Add the bell pepper, and saute until tender.
- Season with salt, pepper, cumin, oregano and bay leaves.
- Continue cooking until the mixture looks like a yummy green paste with oil around it.
- Stir in the tomatoes, if using, and cook stirring until all of the liquid is released.
- Gradually stir in the tomato sauce simmer until the sauce looks really red.
- Taste, and adjust seasonings if desired.
- Remove bay leaves.
- Now the sauce is done.
- You can add it to meat, rice, beans fish or potatoes.
- Thin the sauce down if necessary with water, wine, beer, or whatever is handy.