The seasonings we put in really added that Southwestern flavor.
This was the first time we've ever used epazote & I can tell you it won't be the last. I had never heard of epazote until Matt wanted to buy it at Penzeys this weekend. According to wikipedia it's "traditionally used with black beans for flavor and its carminative properties, it is also sometimes used to flavor other traditional Mexican dishes as well." It has a wonderful smell especially when mixed together with the Mexican oregano.
We were really happy with the way this dish turned out. The flavors all blended together so well and create a wonderful gravy without using any stock at all. The beans have a lot to do with that gravy, we used Vaquero beans from Rancho Gordo which have a slightly lighter flavor than black beans (though I think black beans would be a fine substitute). The real key piece in this stew though is the lime juice. That little bit of acidic citrus really makes the sweetness in the sweet potato shine.
All & all a perfect meal on another cold winter night & a nice change from a traditional stew.
Southwestern Beef Stew
1 T canola oil
1 onion (about 5 oz), diced small
2 carrots (about 5 - 6 oz), diced small
2 stalks celery (about 4 oz), diced small
1 jalapeno, seeded & chopped
1 lb stew beef
2 T all-purpose flour
1 c dry Vaquero beans (or substitute black beans)
4 c water
1 t dried epazote
1 t dried oregano (Mexican if you can get it)
1/2 t cumin powder
1 sweet potato (about 12 oz), peeled & cut into 1/2-inch pieces
juice of one lime
salt to taste
Heat the oil in a large skillet over medium-high heat. Add the onions, carrots, celery & jalapeno. Cook until the onions are translucent. Add the beef & cook until browned on all sides. Sprinkle the flour over the meat & vegetables. Cook while stirring for 1 minute.
Put the meat & vegetables in a crock pot. Add the beans, water, epazote, oregano & cumin powder. Cook on high for 4 hours or until the beans are tender.
Add the sweet potato. Reduce the heat to low & let cook another 1 1/2 - 2 hours until the sweet potato is tender.
Stir in the lime juice. Taste and add salt if needed.
Makes 5 servings
I did this in a crock pot but you could also easily simmer it on the stove instead. This stew would probably be good served over some rice though it doesn't need it.
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© 2007-2010 Kathy Lewinski
11 comments:
Awesome looking stew! I like the addition of sweet potatoes; I bet they added a bit of sweetness which pairs well with the Southwest flavors. Great recipe....
I need to stock up on my spices again. I used to have a great array, and loved to collect some of the odd ones. So yeah, I love this stew indeed.
An excellent example of cooking as a journey! I've heard of epazote but haven't tried it yet. However, my husband LOVES black beans and it sounds as if this spice is absolutely essential. Will plan a trip to Penzey's (or maybe Mercado Central) to pick some up this weekend.
Love the stew! I need to get some epazote, too. Always wanted to try it.
And I have to say, those are the prettiest beans!
I'll have to pick up some epizote... we are obsessed with Mexican... i do the whole stew thing a lot too... starts out basic and ends up anything but!!! Sometimes good... sometimes disaster... but I'm still learning!! : )
i wondered what kind of beans those were--they look nifty! also, how is it that i, a major, MAJOR fan of black beans, have never heard of epazote? it's wrong, i tell you--i'll have to hunt it down!
Oh wow, I've not heard of that spice either. Great move with the sweet taters. This will be a good way to use my crockpot. Trying it for sure.
Kat, this dish warms me just looking at it. The beans make it really filling.
Did you know that epazote and stink weed are one in the same. You should check it out on wikipedia. Cracked me up. I bought mine from Penzeys too.
Lori - I had no idea, what an interesting fact. It smells good though
This is so good! Thank you for sharing!
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