Colombian Beef Stew Recipe (Carne Guisada)

Ingredients

• 2 tablespoons vegetable oil
• 1 1/4 pounds stew beef
• 3 cups chopped ripe tomatoes (about 4 tomatoes)
• 2 cups chopped yellow onion (about 2 medium onions)
• 4 tablespoons minced garlic
• 3/4 teaspoon ground cumin
• 1/2 tsp ground cayenne pepper
• 2 cups beef broth
• 1 tablespoons white vinegar
• 1 pound baby red potatoes (cut into uniform bite-sized pieces)
• 1/2 of a large (ripe avocado)
• Juice of half of one lime
• 1/2 cup cilantro leaves and stems
• 1 scallion (green onion)
• 1/4 teaspoon salt
• 4 tablespoons extra virgin olive oil

Instructions

1. 1

   Heat the oil in a 5-quart or larger Dutch oven over medium-high heat.

2. 2

   Once the oil is shimmering, add the beef in a single layer and let it cook undisturbed until it browns and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat the process to brown on each side.

3. 3

   Add the chopped tomato and onion to the large pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper, and cook for 30 seconds.

4. 4

   Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).

5. 5

   Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.

6. 6

   Meanwhile, prepare the creamy avocado-cilantro sauce by placing the avocado, lime juice, cilantro, scallion, and salt into the bowl of a small food processor or blender. Pulse a few times, then slowly add the olive oil and continue to process until creamy and smooth.

7. 7

   Serve the stew warm, topped with the creamy avocado-cilantro sauce.