As you’ve probably guessed, I love ethnic cuisine, I enjoy trying new flavors and new combinations of foods and spices. This time I wanted to try to prepare a Texan Stew, which I wanted to call this way because I used barbecue sauce to give the meat a sweet smoky flavor.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: American
Ingredients
- 2.2 lbs stew (beef)
- 1.3 lbs Potatoes (already cleaned)
- 7 oz Carrots (already cleaned)
- 2.8 oz Barbecue sauce
- 1 tbsp Mustard
- 2 tbsps Olive oil
- 1 Bouillon cube (classic broth heart weighing 28g)
- to taste Fine salt
- to taste Balsamic vinegar (if you like)
Preparation
Wash, clean the carrots and cut them into slices.
Clean, peel and cut the potatoes into cubes of 1 inch per side.
Put the oil in a large pan and brown the stew over high heat for a few minutes.
Add the carrots and cook for about 10 minutes.
Now add the potatoes, the bouillon cube, mustard, barbecue sauce, season with salt, and finally about 2/3 cup of hot water.
Cook for about 30 minutes with the lid on, stirring occasionally.
Serve hot, if you like add a few drops of balsamic vinegar.
Tips/Advice
If you like, you can add a few drops of balsamic vinegar to give a hint of acidity to the dish.
If you enjoyed the Texan Stew, try the other ethnic meat recipes, all in my own way:
My chili con carne (from Mexico)
Cous cous with chicken and vegetables (from Morocco)
Fava bean, bean, potato and duck curry (from India)
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