Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 3 Tablespoons vegetable oil
- 1-1/2 pounds pork shoulder trimmed and cut into 1-inch cubes
- 1-1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
- 2 medium onions, peeled and diced
- 3 medium tomatoes, seeded and diced
- 2 large potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 1 large green bell pepper, seeded and diced
- 1-1/2 quarts (6 cups) beef broth
- 1/2 cup tomato sauce
- 2 teaspoons caraway seeds
- 2 teaspoons dried marjoram
- 1/8 teaspoon crushed red pepper flakes
- 1 Tablespoon Hungarian paprika
- Salt and fresh-ground black pepper, to taste
Preparation:
In a nonreactive large stockpot (at least 5-quart), heat oil over medium-high heat. Brown pork and beef without crowding (you will have to do this in at least 3 batches) on all sides. When one batch is done, remove to a platter and continue with the rest. Remove all from pan and set aside.Add onions, tomatoes, potatoes, carrots, and green peppers. Saute about 3 minutes, or until slightly wilted and fragrant.
Add browned meat, beef broth, tomato sauce, caraway seeds, marjoram, red pepper flakes, Hungarian paprika, salt, and pepper, stirring well. Bring to a boil, reduce heat and simmer stew gently, partially covered, about 2 hours, or until meat is very tender.
Yield: about 11 cups
Per 1-cup serving: 284 calories, 26 percent from fat, 13 grams total fat, 75 mg cholesterol, 4 g saturated fat, 27 g protein, 14 g carbohydrates, 2 g total fiber, 574 mg sodium.
Recipe Source: Ambry's Restaurant, Fort Lauderdale, Florida
Reprinted with permission.
