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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
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Beef Stew with Achiote

Submitted by: KATHYANNBT

Introduction

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.






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