Beef Peposo

By The Canadian Living Test Kitchen

44 people added this to their Recipe Box

This recipe makes 6 servings

Crushed black peppercorns add a spicy touch to this make-ahead winter stew. Lots of garlic (it sweetens and turns mild as it cooks), onions, carrots and celery simmer along with the beef and are then pureed to thicken the gravy. Make this peppery stew the day before, then add more carrots and celery, attractively cut on the diagonal just before serving.

Ingredients

1-1/2 1-1/2lb lblean stewing beef, preferably chunk
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/4 cup olive oil 1/4 1/4cup cupolive oil
10 cloves garlic 10 10cloves garlic
2 carrots , sliced2 2carrotcarrots, sliced
1 stalk celery , sliced1 1stalk stalkcelery, sliced
1 onion , chopped1 1oniononions, chopped
2 cups canned tomatoes 2 2cups cupscanned tomatoes
1 cup beef stock 1 1cup cupbeef stock
3/4 cup dry red wine 3/4 3/4cup cupdry red wine or beef stock
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 1/2tsp tspcoarsely crushed black peppercornblack peppercorns
Vegetables
6 small carrots 6 6small carrots
2 stalks celery 2 2stalks stalkscelery
2 oz snow peas , (optional)2 2oz ozsnow peasnow peas, (optional)
Garnish
Celery leaf , (optional)Celery leafCelery leaves or fresh parsley, (optional)

Preparation

Cut beef into 1-inch (2.5 cm) cubes. Pour flour into sturdy paper bag, shake beef, in batches, to coat lightly and evenly. Shake off excess flour.

In large heavy saucepan, heat 2 tbsp (25 mL) of the oil over high heat; add beef and brown, in batches. With slotted spoon remove meat and set aside. Pour remaining oil into pan; stir in garlic, sliced carrots and celery, and onion. Saute over medium heat for about 4 minutes or until slightly softened.

Return meat to pan along with tomatoes, beef stock, wine, salt and pepper. Stir well, scraping up brown bits. Cover partially and bring to boil; reduce heat and simmer for 1-1/2 to 2 hours or until meat is tender. Taste and adjust seasoning. (For a more peppery peposo, add more crushed peppercorns.)

With tongs, transfer beef cubes to sieve placed over bowl. In blender or food processor fitted with metal blade, puree vegetables and their cooking liquid plus any juices from bowl. Return beef and puree to saucepan; mix well. (Recipe can be prepared to this point, covered and refrigerated for 1 day.)

Vegetables Peel carrots; celery, and snow peas (if using) Slice diagonally 1/2 inch (1 cm) thick. Add carrots and celery to hot peposo; simmer for 10 to 15 minutes or until vegetables are fork-tender. About 3 minutes before serving add snow peas (if using). Taste and adjust seasoning.

Garnish Top with celery leaves (if using).