Recipe Station

Here's everything you need for this zesty stew. Achiote is sold in many Latin markets, but if you can't find it you can substitute sweet paprika or Badia Sazon.

Ingredients To Gather: 

• 2 tsp olive oil
• 1 cup scallions, chopped
• 3 cloves garlic, minced
• 2 small tomatoes, chopped
• 2 tbsp cilantro, minced
• 1 1/2 lb choice round beef stew, cut into small chunks
• 2 tablespoons all purpose flour
• 1/3 cup light beer (I used Corona light)
• 1/3 cup water
• 1/2 tsp cumin
• 1/4 tsp dry adobo seasoning (or seasoned salt)
• 1/2 tsp ground achiote (or Badia Sazon, or paprika)
• 1 dried bay leaf
• kosher salt to taste
• 10 oz baby red potatoes, halved or quartered

For The Topping:

• Aji Picante

Directions To Follow: 

1. Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil, scallions and garlic and sauté about 2 – 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, then place in the slow cooker. Wipe the skillet, add remaining oil and increase the heat to medium high. Add the beef and brown on all side, about 4 minutes. Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.
2. Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.

Mmm…we feel warm and cozy just thinking about having a hot bowl of this spicy stew! This recipe calls for beer, but it tastes just as great with water instead. Serve this with hot buttered cornbread or crispy toast for a thoroughly satisfying lunch or dinner!

Article & Photo Source: Skinny Taste