ACHIOTE BEEF STEW
Adapted from West Coast Prime Meats Cooks © 2015
- Three pounds tenderloin tips
- Approximately one tablespoon each salt and freshly ground pepper
- One tablespoon canola oil
- Two medium yellow onions, peeled and cut in 1/2-inch dice
- Two cups (approximately three large) carrots, peeled and cut in 1/2-inch dice
- Four cloves garlic, minced
- Twenty-eight ounce can diced tomatoes
- Two tablespoons achiote paste
- Two to four ounces water
- Two tablespoons Worcestershire sauce
- One teaspoon garlic powder
- One teaspoon dried parsley
- Quarter-teaspoon white pepper
- One tablespoon kosher salt
- Half a bunch of cilantro, rough-chopped
- Half of a lime
- Season beef with salt and pepper.
- Place a dutch oven or other heavy stock pot over medium-high flame. Pour in the canola oil and when it is hot, add the beef and sauté until it begins to brown.
- Add carrots, onion and garlic, turn down heat to medium-low and sauté until onions are translucent.
- Whisk the water into the achiote paste to break it down.
- Add all remaining ingredients, except the cilantro and lime, to the stock pot. If necessary, add additional water to keep the ingredients covered and moist while cooking.
- Simmer the stew for approximately 2 hours until beef is tender.
- Turn off heat, squeeze in the lime and mix in cilantro. Serve over white rice or with grilled bread.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.