gourmet babble

• 4 tbsp rye flour
• 1/4 tsp adobo seasoning
• 1/2 lb Choice Black Angus stewing beef, cubed or cut into bite-sized pieces
• 2 tbsp olive oil
• 1/2 yellow onion, chopped
• 2 potatoes, peeled and diced
• 1 cup beef or vegetable stock
• 1/2 cup Roasted Tomatillo Sauce
• 1/2 cup water

Mix the adobo seasoning and 2 tbsp of flour. Coat the beef lightly with the flour mixture (one good technique is to put everything in a plastic bag, seal, and shake vigorously). Heat a heavy saucepan to medium-high and add the oil. Once the oil is heated, brown the meat evenly on each side. Remove from heat and set aside. Add onion to pan and saute for 5-10 minutes or until softening and turning golden brown. Reduce heat and return beef to pan; add potato and roasted tomatillo sauce. Stir and simmer, uncovered, for 3-5 minutes to allow flavors to infuse into meat and vegetables. Add stock and water; stir to mix. Simmer, covered, for 1 - 2 hours or until beef is tender. Check every 30 minutes to verify enough braising liquid still exists; add water if not.

When meat is sufficiently cooked, remove meat and vegetables from pot. If sauce is still very liquid, increase temperature slightly and boil lightly for a few minutes to remove water. Stir in sufficient rye flour to thicken the gravy; remove from heat and add back to meat and vegetables.

Recipes and information used for integration and inspiration: an article on braising, Beer Beef Stew, Guisado de Res en Salsa Verde, and Old Time Beef Stew.