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I stumbled upon this tomatillo beef stew recipe during a chilly autumn evening, craving something hearty yet unique. Combining tender beef chunks with tangy tomatillos creates a mouthwatering fusion of flavors. This stew packs a punch without overwhelming spiciness, perfect for family dinners or impressing guests. Simple ingredients transform into a comforting meal that'll warm you from inside out. Trust me, once you've tried this Mexican-inspired dish, it'll become a regular in your recipe rotation.
Ingredients for Tomatillo Beef Stew
- Beef stew meat: Tenderizes during long cooking, adds rich flavor, and creates a hearty base for the stew.
- Tomatillos: Provide a tangy and slightly citrusy flavor, adding depth and brightness to the stew.
- Onion: Adds sweetness and depth of flavor, enhancing the overall taste of the stew.
- Garlic: Infuses a pungent and aromatic flavor, complementing the other ingredients in the stew.
- Cumin: Offers a warm and earthy flavor, enhancing the overall savory profile of the stew.
- Beef broth: Provides a rich and savory liquid base, intensifying the beefy flavor of the stew.
- Potatoes: Add texture and heartiness, thickening the stew and providing a comforting element to the dish.
- Carrot: Brings a subtle sweetness and vibrant color, balancing the flavors and adding a touch of freshness.
Read more: Pork And Tomatillo Stew Recipe
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping the vegetables and preparing the tomatillos and onions.
- Knife: Essential for cutting the beef stew meat and chopping the vegetables.
Tomatillo Beef Stew Recipe
Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 1 lb Beef stew meat cut into chunks
- 1 lb Tomatillos husked and chopped
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 tsp Cumin
- 1 tsp Salt
- 1 cup Beef broth
- 2 Potatoes peeled and chopped
- 1 Carrot chopped
Read more: Texas Beef Stew
Instructions:
- 1. In a large pot, brown the beef stew meat over medium heat.
- 2. Add the chopped onion and minced garlic, and cook until softened.
- 3. Stir in the cumin and salt.
- 4. Add the chopped tomatillos and beef broth. Bring to a boil.
- 5. Reduce heat, cover, and simmer for 1 hour.
- 6. Add the potatoes and carrot. Continue to simmer for another hour, or until the vegetables are tender.
- 7. Adjust seasoning with salt if needed. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Beef Heart Stew
Tips for Making Tomatillo Beef Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as instructed, but do not add the potatoes and carrots.
- Let the stew cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew and add the potatoes and carrots. Cook until vegetables are tender.
Freezing Instructions
- Prepare the stew without adding the potatoes and carrots.
- Allow the stew to cool down completely.
- Transfer the stew to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop. Add the potatoes and carrots and cook until vegetables are tender.
Adding a splash of apple cider vinegar to this tomatillo beef stew can enhance the flavors and give it a subtle tangy kick.
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