Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 283.2
- Total Fat: 10.2 g
- Cholesterol: 73.3 mg
- Sodium: 624.5 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.3 g
- Protein: 30.7 g
View full nutritional breakdown of Beef Stew with Achiote calories by ingredient
Beef Stew with Achiote
Submitted by: KATHYANNBTIntroduction
This stew will have a Mexican flair because of the Achiote (it's a paste found in the Mexican foods aisle) and it has a wonderful flavor. You can use this paste in anything; meats, beans, stews, vegetables, etc.. I cut everything into big chucks, I didn't dice it small, but do as you wish. I wanted a chuncky stew. This stew will have a Mexican flair because of the Achiote (it's a paste found in the Mexican foods aisle) and it has a wonderful flavor. You can use this paste in anything; meats, beans, stews, vegetables, etc.. I cut everything into big chucks, I didn't dice it small, but do as you wish. I wanted a chuncky stew.Number of Servings: 8
Ingredients
-
1.75 oz Achiote past
1/2 cup vinegar (white, cider or rice)
1 1/2 TBSP olive oil
1 1/2 to 2 tsp each of Kosher (or sea) salt; onion powder; garlic powder
2.2 lbs lean meat (beef, pork, chicken, lamb, turkey; whatever you like) cut into chunks
3 small to medium potatoes; cut into chunks
1 red pepper (or any color) cut into chunks
1 small onion, cut into chunks
1 large stalk of celery, cut into chunks
3 cloves garlic, chopped
4 TBSP roughly chopped cilantro
3.5 chicken broth (whatever kind you prefer)
Directions
Makes 8 1-cup servings.
1) Put Achiote paste in a small bowl and mash up with a fork; add the vinegar and keep mashing it together; add the olive oil and wisk good. Add the seasonings and let sit while you prepare the meat and vegetables.
2) Put a heavy soup pot on the stove and add 1 -2 tsp olive oil; add the onion, pepper & celery and saute for a few minutes.
3) Add the garlic and cilantro and saute for about a minute.
4) Add the meat and saute for another minute or two.
5) Pour the Achiote liquid into pot and stir good to coat everything.
6) Add chicken broth, bring to a boil, reduce heat and let simmer for approx 4 hours, until meat is tender.
(if using chicken or turkey, cook time will be less)
***Serve with a corn tortilla or corn muffin (calories not included in calculations.
Number of Servings: 8
Recipe submitted by SparkPeople user KATHYANNBT.
1) Put Achiote paste in a small bowl and mash up with a fork; add the vinegar and keep mashing it together; add the olive oil and wisk good. Add the seasonings and let sit while you prepare the meat and vegetables.
2) Put a heavy soup pot on the stove and add 1 -2 tsp olive oil; add the onion, pepper & celery and saute for a few minutes.
3) Add the garlic and cilantro and saute for about a minute.
4) Add the meat and saute for another minute or two.
5) Pour the Achiote liquid into pot and stir good to coat everything.
6) Add chicken broth, bring to a boil, reduce heat and let simmer for approx 4 hours, until meat is tender.
(if using chicken or turkey, cook time will be less)
***Serve with a corn tortilla or corn muffin (calories not included in calculations.
Number of Servings: 8
Recipe submitted by SparkPeople user KATHYANNBT.
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