Mood Beef (Portuguese Beef Stew) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is another Emeril's mom (Hilda) recipe. Great way to make a thick and hearty beef stew. An excellent all-in-one meal! Ingredients:
1/4 cup olive oil |
1 1/2 lbs beef round steak, cut into thin strips |
1 1/4 teaspoons salt |
1/4 teaspoon ground black pepper |
1 large onion, thinly sliced |
2 green peppers, cut into thin strips |
6 garlic cloves, minced |
6 tablespoons tomato paste |
1 (35 ounce) can italian plum tomatoes, crushed with your hands, with their juice |
1 1/2 cups water |
1 bay leaf |
1/2 teaspoon crushed red pepper flakes |
1 cup ditalini |
2 tablespoons minced fresh parsley leaves |
Directions:
1. In a Dutch oven or heavy skillet heat the olive oil over high heat.
2. Season the beef with 1/2 teaspoon of the salt and the black pepper.
3. Saute the beef, in batches if necessary so that the pan is not crowded, until well-browned on all sides, about 4 minutes. Transfer the beef to a plate and set aside.
4. Add the onion and green peppers to the skillet and cook, stirring frequently, until softened and caramelized around the edges, about 6 minutes.
5. Add the garlic and cook for 1 minute.
6. Add the tomato paste and cook for 2 minutes, stirring constantly.
7. Add the tomatoes, water, bay leaf, crushed red pepper and remaining 3/4 teaspoon salt.
8. Return the beef to the pan and bring the sauce to a boil.
9. Reduce the heat to medium-low and cook, partially covered, for 1 1/2 hours or until the meat is very tender.
10. Add the ditalini to the gravy and cook until tender, about 25 minutes.
11. Add the parsley. Serve immediately.
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