Pabellon Criollo Beef Stew
A classic Venezuelan beef stew made with tender beef and crispy plantains. This hearty dish is perfect for a cold evening.
Ingredients
- ●1 lb beef stew meatCut into 1-inch cubes
- ●2 arbequena chili peppersDiced
- ●1 medium onionDiced
- ●3 cloves garlicMinced
- ●2 plantainsSliced into 1/2-inch rounds
- ●1 tsp cuminGround
- ●1 tsp corianderGround
- ●1 tsp saltTo taste
- ●1/2 tsp black pepperTo taste
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add beef and cook until browned, about 5 minutes. Remove from pot and set aside.
- 3
Add onion and cook until softened, about 3 minutes.
- 4
Add garlic and cook for 1 minute.
- 5
Add chili peppers and cook for 1 minute.
- 6
Add cumin, coriander, salt, and pepper. Cook for 1 minute.
- 7
Add beef back into the pot and pour in beef broth.
- 8
Bring to a boil, then cover and transfer to the oven.
- 9
Bake at 300°F for 1 1/2 hours, or until beef is tender.
- 10
About 30 minutes before serving, add sliced plantains to the pot.
- 11
Continue cooking until plantains are crispy and golden brown.
- 12
Serve hot, garnished with chopped fresh cilantro if desired.