Carne En Abobo(Guatemala)
- 1/4 cup peanut oil (or vegetable oil)
- 1 med onion, finely chopped
- 2 cloves fresh garlic
- 2 red or green (sweet) bell peppers, seeded & chopped
- 2 14.5-oz. cans diced tomatoes with green chilies
- 1 14.5-oz. can regular diced tomatoes
- 3 lb. stew beef
- 1 11-oz. can tomatillos (Mexican green tomatoes---found in the Mexican food section of the market)
- 1 bay leaf
- 2 whole cloves
- 1/2 tsp. oregano
- About 1/2 cup beef stock
- Salt & pepper
- 2 Tbsp. masa harina (or regular cornmeal)
- Cold water
- Heat oil in a Dutch oven over medium heat.
- Saute onion, garlic, and peppers until onion is soft.
- Add meat, tomatoes, chilies, spices and beef stock.
- (The liquid should cover the meat; if it does not, add a little more beef stock.)
- Cover and simmer over low heat until beef is tender (about 2 hours).
- Mix masa harina (or cornmeal) with a little bit of cold water.
- Stir into the stew and heat until thickened.
- (If there is a lot of liquid, you may need to add a bit more thickener.)
- Remove the bay leaf, cloves, and any stems from the tomatillos.
- Serve the stew on a bed of rice.
peanut oil, onion, garlic, red, tomatoes, regular, stew beef, section, bay leaf, cloves, oregano, beef stock, salt, masa harina, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=24257 (may not work)