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Cuban Missile Crisis Stew
3 1/2 pounds boneless beef chuck or pork roast, cubed
2 tablespoons olive oil (if browning meat)
1 (10 3/4-ounce) can condensed beef broth plus 1 can water
1 (14. 5-ounce) can stewed tomatoes
1 cup white wine
1/4 cup red wine vinegar
1 medium onion, thinly sliced
1 green bell pepper, quartered and sliced crosswise
1 (4-ounce) can chopped green chilies
1/2 cup raisins
2 large garlic cloves, minced (1 tablespoon)
1 teaspoon each, ground: cinnamon, cumin and coriander
1/2 teaspoon each: dried oregano and marjoram
1 lime, thinly sliced
Wedges of lime to serve with stew
Turn slow cooker on high. Meat can be browned or put into pot raw. (To brown, preheat a large skillet until very hot. Add oil and brown meat on 2 sides. Transfer meat to pot. Deglaze pan with some of broth and add pan drippings to pot. ) Heat broth, water, tomatoes, wine and vinegar; transfer to pot.
Add onion, bell pepper, chilies, raisins, garlic, cinnamon, cumin, coriander, oregano and marjoram. Stir ingredients; float lime slices on top. Cover, turn pot to low and cook 8 hours or until meat is tender. If sauce needs to be reduced more, cook longer.
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