SOMA Living February 2022

RECIPE OF THE MONTH

MEXICAN BEEF STEW Prep Time: 20 min • Cook Time: 3 hr Servings: 6 This recipe for Mexican beef stew marries a couple of my favorites; deep, rich slow simmeredbeef stewwith spicy, toastyMexican flavors. It has smokiness from fire roasted poblanos, depth of flavor from simmering for hours, and creaminess when topped with a dollop of homemade lime crema.

6. Remove the charred skin from the poblano peppers lightly. Open the peppers and remove the seeds. Roughly chop the peppers. 7. Stir in chopped poblano peppers, salsa, beer, and stock. Bring to a boil and reduce to a simmer and add in the browned beef and any juices. Cover and simmer for 2 1/2 hours, stirring occasionally. 8. Uncover and simmer for 20-30 mins, season if needed. Stir in cilantro and hot sauce if desired. 9. While the stew cooks, combine the sour cream, lime zest, and salt for the lime crema. Stir well and store in the refrigerator until ready to serve. 10. Serve over rice with a dollop of lime crema and a sprinkle of cilantro. Recipe Notes • You want to get a deep, brown sear on the beef. Be sure not to overcrowd the pan, browning the beef in batches if necessary. If there are too many beef cubes in the pan it will steam, not sear. • Don’t have amber ale on hand? Use any lager instead. • If you can’t find poblano peppers, you can substitute two small cans of minced green chiles. • Allow enough time for the beef to cook until extremely tender. You should be able to cut the beef with a spoon. • Love extra heat? Stir in hot sauce until your heart’s content!

INGREDIENTS

INSTRUCTIONS

1. Place the poblano peppers over an open flame (on a gas stovetop or grill) and char on all sides, turning frequently. 2. Place the charred peppers in a bowl and cover tightly with plastic wrap. 3. Season the beef cubes generously with seasoned kosher salt and pepper. Heat the oil over med/high heat in a dutch oven or large heavy bottomed pot. Brown the beef in batches in the dutch oven, taking care not to overcrowd the pot. Set browned beef aside on a plate. 4. Add the onion and saute until softened, about 4 minutes. 5. Stir in the garlic powder, cumin and oregano and saute until fragrant, about a minute. Add the tomato paste and beef base. Stir well.

2 poblano peppers 2 Tbsp canola or vegetable oil 2 1/2 pounds beef chuck, in 2-inch cubes Kosher salt and freshly ground black pepper

2 cups chunky salsa (I like medium heat) 12 oz amber ale 2 cups beef stock 1/4 cup cilantro, minced hot sauce, to taste (optional) LIME CREMA 1 cup sour cream 2 tsp lime zest, grated pinch of salt *cooked rice for serving if desired

1 large onion, diced 1 Tbsp garlic powder 2 tsp cumin

2 tsp dried oregano 2 Tbsp tomato paste 1 tsp beef base (or 1 beef boullion cube)

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry and mildly excessive collection of cookie cutters.

FEBRUARY 2022 | SOMA LIVING 9

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