Cilantro Beef Stew

| Shelley Liu
Serving size:2
Cilantro Beef Stew

This cilantro beef stew is dedicated to nostalgia, and wallowing in homey comforts. It’s supposed to bring to mind rainy nights {which is when I made this, actually} in front of the TV, tearing off hunks of fresh bread, and fighting for seconds with friends and family.

Ingredients

  • 2 tbsp vegetable oil
  • 1 lb chuck roast, cut into 1 inch or 1.5 inch chunks
  • 4 cloves garlic
  • 2 cup cilantro
  • 1 small red chili {birds eye chili or some other hot chili pepper}
  • 1/4 cup chicken broth
  • 2 carrots, peeled and sliced
  • 1 small onion, diced (about half cup diced onion)
  • 1/4 cup white wine (or cooking wine)
  • 2 red potatoes, cut into 1 inch chunks
  • 1/2 tsp cumin
  • salt and pepper
  • extra cilantro for garnish

Directions

  1. Generously salt beef stew chunks and toss until evenly mixed.
  2. In a dutch oven, heat oil on medium low heat and brown beef stew chunks on all sides. While the beef stew is browning {it takes a while!}, prepare the other ingredients.
  3. Combine cilantro, garlic, chili pepper, and chicken broth in a food processor. Pulse until everything in minced and well combined.
  4. When the beef stew chunks has browned, remove from the dutch oven. Add carrots and onion into the pot and sauté until onions are translucent.
  5. Deglaze the pot with cooking wine before returning the beef stew chunks into the pot. Add the minced cilantro mixture and stir until well combined. Turn heat down to low and cook the stew until beef is tender, around 2.5 hours.
  6. After 2.5 hours, add potato chunks into the stew. Cook until potatoes are tender, about 30-45min.

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