Yeah, I don't know how I came up with this one except I had a bunch of soon-to-expire veggies and a little stew beef...it is pretty dang tasty though.
1lb stew beef in small bite pieces
1T. salt
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1/2 tsp black pepper
3T. apple cider vinegar
1 diced onion
several cloves minced garlic
1 diced red pepper
2 carrots cut in thin rounds
1 stalk diced celery
1cup chicken broth or veggie broth
1 packet Sazon (saffron Goya one)
2T. sriracha
1/4 cup chopped cilantro
1/4cup chopped parsley
1 can black eyed peas (drained)
polenta cakes
The meat should be cured with the salt, pepper and vinegar overnight. Add about 1/4c safflower oil and garlic/onion to a deep sauce pan and sautee for about 5 minutes until onions start to carmelize. Drain the juice off the beef and add. Once browned, add pepper, celery, and carrots and simmer for about 10 minutes. Add srirachi, broth, Sazon, herbs and cover and cook on med-low for about 1 hour (should be golden broth with some of the oil from the meat on the top. Add the blackeyed peas and cook another 30 minutes. When almost ready to serve, add polenta cakes to the stoup and allow 5-10 minutes for them to cook, soak up juice etc. Serve with a cold dark beer.
1lb stew beef in small bite pieces
1T. salt
.JPG)
1/2 tsp black pepper3T. apple cider vinegar
1 diced onion
several cloves minced garlic
1 diced red pepper
2 carrots cut in thin rounds
1 stalk diced celery
1cup chicken broth or veggie broth
1 packet Sazon (saffron Goya one)
2T. sriracha
1/4 cup chopped cilantro
1/4cup chopped parsley
1 can black eyed peas (drained)
polenta cakes
The meat should be cured with the salt, pepper and vinegar overnight. Add about 1/4c safflower oil and garlic/onion to a deep sauce pan and sautee for about 5 minutes until onions start to carmelize. Drain the juice off the beef and add. Once browned, add pepper, celery, and carrots and simmer for about 10 minutes. Add srirachi, broth, Sazon, herbs and cover and cook on med-low for about 1 hour (should be golden broth with some of the oil from the meat on the top. Add the blackeyed peas and cook another 30 minutes. When almost ready to serve, add polenta cakes to the stoup and allow 5-10 minutes for them to cook, soak up juice etc. Serve with a cold dark beer.
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