Latin Beef Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Beef, chuck for stew, separable lean and fat, choice, raw

  680g

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 160g

• Beer

  Alcoholic beverage, light

  2 ⅔ fl oz or 79g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  ¼ tsp or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Bay leaf

  Spices

  2g

• Salt

  Table

  1 dash or 0.4g

• Red potatoes

  Flesh and skin, raw

  283g

Directions

1. Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil, scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, then place in the slow cooker.
2. Wipe the skillet, add remaining oil and increase the heat to medium high. Add the beef and brown on all side, about 4 minutes. Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.
3. Add beer, water, cumin, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.