BEEF PUCHERO (A MEXICAN STEW WITH HOMINY & VEGETABLES)
I had the opportunity to live near Mexico. I learned to cook many dishes from friends. This is just one type of Puchero. The flavors are more intense if you refrigerate,then heat.Two methods of cooking. For large groups the slow method. For small groups, cut in half or thirds and put all in a pressure cooker. Dinner in less than an hour for fast method.
Provided by Montana Heart Song
Categories Stew
Time 3h30m
Yield 10-15 serving(s)
Number Of Ingredients 17
Steps:
- Slow method for Large Groups:.
- In large stockpot,add beef, veal and knuckle bone. (ask butcher to save you one).
- Fill with cold water just to cover, no more.
- Add salt, cumin and chili powder.
- Cover and cook to a boil for 10 minutes.
- Skim the white scum from water.
- Add tomatoes and hominy to stockpot with juices. Add sugar. Stir.
- In old clean pillowcase or cheescloth bag, layer the vegetables in the order given, starting with corn ending with chili peppers.
- Take one lemon half, squeeze the juice out, as much as you can get, place the lemon cut side down.Add the apple slices and squeeze juice from other lemon half.Pul the lemon half in the sack. Close the sack with twist tie or string.
- Simmer on low heat for 3 hours.
- Dump out the vegies on a large platter and cut in serving pieces.
- Serve meat and juice in a large tureen.
- Serve with tortillas, mexican hot chocolate or beer.
- Fast method:.
- Place everything in a pressure cooker except the apple slices. Cook at 15 pounds pressure for 20 minutes. Take off burner and let steam decrease. After pressure is gone, release lid, and spoon out vegetables on platter, serve meat and broth in a tureen.
NATIONAL STEW OF ARGENTINE (PUCHERO)
Posted for ZWT7- Central and South America. I found this on alleasyrecipes.com. Note: Zaar doesn't recognize the calf's foot cut in 4 pieces so I put it here. You probably can't buy one anyway but its part of the recipe.
Provided by CJAY8248
Categories Meat
Time 3h
Yield 1 pot stew, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Take a large pot and half-fill it with boiling salted water.
- Put in the beef, fowl, and calf's foot, bring to a boil and skim.
- Simmer for 1 1/2 hours.
- Now add everything else, add more water if necessary and simmer till the vegetables are tender.
- Seve in 3 dishes-one for the meat, one for the vegetables and one for the soup.
Nutrition Facts : Calories 1380.7, Fat 116.9, SaturatedFat 47.6, Cholesterol 162.7, Sodium 874.9, Carbohydrate 62.7, Fiber 9.6, Sugar 11.2, Protein 21.9
PRESSURE COOKER BEEF STEW
This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.
Provided by MISSCANADA
Categories Soups, Stews and Chili Recipes Stews Beef
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
- Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
- Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
- When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
- Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.
Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
BEEF STEW (PUCHERO)
Make and share this Beef Stew (Puchero) recipe from Food.com.
Provided by CJAY8248
Categories One Dish Meal
Time 3h20m
Yield 1 stew, 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil some water in a large saucepan and put in some beef, in large pieces, a boiling fowl, some whole corn cobs, carrots,leeks,chick peas, Spanish-type sausages, and a good-sized piece of boiling bacon.
- Season to taste (according to the saltiness of the bacon).
- Cook for at least 3 hours over a low heat.
- About 20 minutes before serving add some potatoes and cabbage wedges and cook until these are done.
Nutrition Facts : Calories 1565.2, Fat 111.5, SaturatedFat 43, Cholesterol 185.7, Sodium 1092.7, Carbohydrate 105.4, Fiber 18.8, Sugar 16.5, Protein 41.4
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- Prepare your vegetables by peeling the radish, turnip, rutabaga, carrots, and boniatos and placing them in a pressure cooker along with the bones, meats and other cleaned vegetables. If you don't have a pressure cooker, you can also make this is a large pot on the stove or in a slow cooker. Obviously both methods will take longer than the pressure cooker method. I've successfully made puchero using all 3 methods, though.
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- Cook for around 45 minutes to an hour. On my pressure cooker I use the legumes/tendons setting. Sometimes, though, if I'm using a large piece of beef, that isn't a long enough setting to make the beef tender so I've often had to cook the beef for a little longer in a separate pot. (I usually make puchero in the early morning, so it's ready for a hearty lunch.) If making puchero on the stovetop, cook for several hours until the meat and vegetables are tender. In the slow cooker, cook for 6-8 hours, depending on your cooker and the setting used.
- Place the bones, meats, and vegetables on a large platter and serve it in the center of the table so that people can take what they like form the platter and eat it in their soup.
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