(originally made 4/2011)
I stocked up on stew meat when it
was on sale, but fed my family beef stew so much during this never
ending winter that we're all sick of it. Going through my back issues
of Cooking Light I found this recipe, the base meat mixture and a bunch
of ways to use it.
In reading the reviews, I decided to use
the whole can of broth and cook the meat longer (about 2 1/4 hours). I
have to hide my veggies, so I used dried minced onion and finely minced
jarred garlic and added them both with the beef. Per the reviews, I
also added some cumin, and paprika. I had a meeting at lunch time,
but Tim ate 3 loaded tortillas with mexi blend cheese and said it was a
nice change from regular tacos. I had mine later in the day with some
pan fried tortilla chips, hot salsa and light sour cream with some
orange zest grated into it. I thought the meat mixture alone was
mild flavored, and may up the spices a slight bit next time.
Definitely will be making this again over the summer, it's very easily
adaptable to the crockpot!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion -- used minced dried
3 garlic cloves -- crushed, used minced jarred
2 pounds beef stew meat -- trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth -- used 15oz can
1 teaspoon sugar
3/4 teaspoon salt -- omitted
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge
cumin, paprika -- to taste
a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute.
Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in
broth, sugar, salt, and pepper; nestle orange section into beef
mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or
until beef is tender. Remove and discard orange. Continue simmering,
uncovered, 8 minutes or until liquid almost evaporates, stirring
Yield: 4 cups (serving size: 1/2 cup)
180 (40% from fat); FAT 8g (sat 3g,mono 3.4g,poly 0.3g); IRON 2.5mg;
CHOLESTEROL 71mg; CALCIUM 16mg; CARBOHYDRATE 3.5g; SODIUM 320mg; PROTEIN
22.2g; FIBER 0.4g
Cooking Light, SEPTEMBER 2006
: To freeze the carnitas, wrap them tightly in heavy-duty plastic wrap
or foil, and place in a zip-top plastic freezer bag; they will keep in
the freezer for up to three months.
This recipe goes with Beef Carnitas Tacos, Beef Carnitas Empanada, Spicy Beef Salad, Enchilada Casserole with Quick Mole Sauce