Tomaticán (Beef and tomato stew)
Tomaticán (Beef and tomato stew) | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 1005 |
Ready in: | 2 hours 25 minutes |
Prep. time: | 15 minutes |
Cook time: | 2 hours 10 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 19th January 2013 |
Best recipe reviewColourful 5/5 And tasted great when welast made it. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 tablespoons color chilena
- 675 g lean, boneless beef, cut into 4 cm cubes
- 1 tablespoon parsley, finely chopped
- Seasoning
- 8 medium tomatoes, peeled and chopped
- 1 large onion, chopped
- Garlic to taste, chopped
- ½ teaspoon dried oregano
- 4 medium potatoes, peeled and quartered
- 170 g sweetcorn
Method
- Heat the color chilena in a large pan and add the beef, onion, garlic, oregano, parsley and seasoning to taste.
- Sauté, strring frequently, for about 5 minutes.
- Add the tomatoes, cover, and cook over a very low heat until the meat is almost tender (about 1½ hours). Add a little water if necessary.
- Add the potatoes and cook until both meat and potatoes are tender, about 30 minutes more.
- Stir in the sweetcorn and cook for a further 5 minutes.
Serving suggestions
Variations
Sometimes, cooks fry the potatoes in oil before adding to the stew. Also you can garnish the top with slices of hard-boiled egg.
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