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TOMATICAN (BEEF AND TOMATO STEW)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

TOMATICAN (BEEF AND TOMATO STEW)

TOMATICAN (BEEF AND TOMATO STEW). Alimento Base: Beef, Heat the paprika oil in a heavy casserole and the beef, onion, garlic, oregano, parsley, and salt and pepper to taste, and saute, stirring frequently, for about 5 minutes. Add the tomatoes,...
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Tiempo de preparación 2 horas 20 minutos
Tiempo Total 2 horas 20 minutos
Raciones: 4 comensales
Plato: Beef
Cocina: Chile
Ingredients Method

Ingredientes
  

  • 4 tablespoons paprika oil
  • 1 clove garlic chopped
  • Salt and freshly ground pepper
  • 1 1/2 pounds lean boneless beef, cut into 1 1/2-inch cubes
  • 1/2 teaspoon oregano
  • 1 large onion chopped
  • 1 tablespoon parsley finely chopped
  • 4 medium potatoes peeled and quartered
  • 8 medium tomatoes peeled and chopped

Method
 

  1. Preparation
  2. Heat the paprika oil in a heavy casserole and the beef, onion, garlic, oregano, parsley, and salt and pepper to taste, and saute, stirring frequently, for about 5 minutes.
  3. Add the tomatoes, cover and cook over very low heat until the meat is almost tender, about 1 1/2 hours.
  4. Add the potatoes and cook until both meat and potatoes are tender, about 30 minutes longer.
  5. Stir in the corn and cook for 5 minutes longer.
  6. If liked, the dish may be garnished with slices of hardboiled egg.
  7. Some cooks fry the potatoes in oil before adding to the casserole.