Southwestern Beef Stew

Ingredients

• 3 pounds lean stew beef
• About 1/3 cup olive oil
• 2 large onions, diced
• 2 cloves garlic, diced
• Flour seasoned with salt and freshly ground pepper
• 1 12-ounce bottle Mexican beer
• 3 cups beef stock
• 2 tablespoons cuminseeds, lightly toasted
• 1 teaspoon dried oregano
• 2 4-ounce cans diced green chili peppers, drained
• ½ cup diced sun-dried tomatoes (not packed in oil)
• 3 small, skinny zucchini, trimmed and diced
• 1 20-ounce can chickpeas, drained
• 1 6-ounce can ripe olives, medium-sized, drained
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    650 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 61 grams protein; 149 milligrams cholesterol; 886 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. Cut the beef into one-and-a-half-inch cubes and set aside.
2. Heat about two tablespoons of olive oil in a cast-iron Dutch oven or heavy kettle and saute the onions and garlic until they are soft, about five minutes. Using a slotted spoon, transfer them to a large bowl and set aside.
3. Add a bit more oil to the kettle and heat again. Dredge the beef cubes in the seasoned flour, shaking off the excess, and add them to the pan in batches, turning to brown on all sides. Remove each batch with a slotted spoon and add to the onion-garlic mixture. Use additional oil as needed to brown the remaining meat.
4. When all the beef is browned, raise the heat and add the beer, scraping the bottom of the pan with a wooden spoon to loosen the dark crust. Cook until the beer is reduced by half. Reduce the heat to low and add the beef stock, cuminseeds and oregano. Return the beef and onion mixture to the pot and cover partly. Simmer for one hour.
5. Add the chilies and sun-dried tomatoes and simmer for a half hour. Add the zucchini, chickpeas and olives and simmer until the zucchini is tender, about 15 to 20 minutes. The beef should be very tender; if not, simmer a little longer. Season with additional salt, if needed, and lots of black pepper.

1 hour 45 minutes