1001 Recipe

Mother lizar's beef stew

140 min
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11 ingredients
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Mother lizar's beef stew

Beef stew is a traditional recipe that has been passed down from generation to generation in many Latin American cultures. Probably originating from the combination of European techniques with native ingredients, stew is characterized by its slow and careful preparation, which allows the flavors to blend perfectly.

In different Latin American countries, this dish has similar names, though with small variations. In Mexico and Central America, it is usually simply called "beef stew," while in countries like Argentina and Uruguay, it is known as "meat stew." In Colombia, the term "sobrebarriga en salsa" also reflects a similar preparation, though with specific cuts of meat. Regardless of the name, the essence of stew is the prolonged cooking in liquids that enrich the meat with a deep flavor.

This dish is ideal for family gatherings, as besides being nutritious and comforting, it allows for cooking large quantities in a practical way. Its history reflects the cultural fusion of Latin America and the influence of traditional home cooking that values flavor and care in every preparation.

How to prepare Mother Lizar's beef stew

For this very old recipe to work, it must be made in a cast iron pot or pan.

Of course, other pots can be used, but the results are not the same.

Melt the fat in the pot.

Coat the meat cubes with flour and add them to the hot fat.

Stir and fry until all sides are browned.

When the meat is well-browned but not cooked through, add enough water or beef broth to cover, the bay leaves, parsley, and salt.

If using water, you can enhance it with two bouillon cubes.

Cover and cook over low heat for about one hour, adding water or broth as needed.

When the meat is tender, add some grated carrots, cut in half.

Cook this for about 20 minutes, then add peeled and quartered potatoes and several peeled and halved onions.

Cook for another twenty minutes or until the potatoes are soft.

At this point, the stew can be eaten, however, it is truly better the next day.

This is how I suggest serving it.

Ingredients: Beef, bacon fat, all-purpose wheat flour, beef broth, bay leaves, potatoes, onions, carrots, fresh parsley, salt, and bouillon cubes.

Estofado de carne de madre lizar

Ingredients (11)

  • Beef
  • Bacon Fat
  • All-Purpose Wheat Flour
  • Beef Broth
  • Bay Leaves
  • Potatoes
  • Onions
  • Carrots
  • Fresh Parsley
  • Salt
  • Bouillon Cubes

Instructions (27 steps)

  1. 1 "For this very old recipe to work
  2. 2 it must be made in a cast iron pot or pan.
  3. 3 "Of course
  4. 4 other pots can be used
  5. 5 but the results are not the same.
  6. 6 "Melt the fat in the pot.
  7. 7 "Coat the meat cubes with flour and add them to the hot fat.
  8. 8 "Stir and fry until all sides are browned.
  9. 9 "When the meat is well-browned but not cooked through
  10. 10 add enough water or beef broth to cover
  11. 11 the bay leaves
  12. 12 the parsley
  13. 13 and the salt.
  14. 14 "If you use water
  15. 15 you can reinforce it with two bouillon cubes.
  16. 16 "Cover and cook over low heat for about an hour
  17. 17 adding water or broth as needed.
  18. 18 "When the meat is tender
  19. 19 add some grated carrots
  20. 20 cut in half.
  21. 21 "Cook this for about 20 minutes
  22. 22 then add peeled potatoes cut into quarters and several peeled onions cut in half.
  23. 23 "Cook for another twenty minutes or until the potatoes are soft.
  24. 24 "At this point
  25. 25 the stew can be eaten; however
  26. 26 it is truly better the next day.
  27. 27 "This is how I suggest serving it."

Nutritional Information

Calories: 763 kcal
Protein: 0g
Carbohydrates: 112g
Fat: 83g
Azúcar: 0g
Sodio: 27mg

Categoría

Carnes

Etiquetas

Weekdays Preparation Time Dish Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef American European Historical Heritage Party Event Winter Irish Stews Dietary Seasonal Meat 4 Hours Or Less