| Prep: 20 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 318 | 12g | 4g | 28g |
| sugars | fibre | protein | salt |
| 8g | 5g | 22g | 1.3g |
I have always had a special affinity for stews. There is just something about a potful of ingredients, combined in a way that, over time, they transform into a hearty, comforting meal that just really speaks to my soul. So, it seems only fitting that I bring to you my version of the Mexican Bay Leaf Beef Stew – a dish that is as vibrant and eclectic as the city I call home.
And oh, what a stew this is! It embodies New York’s incredible diversity, combining ingredients and flavors reminiscent of the varied food cultures that make up the city’s dynamic culinary tapestry. From the inherent spice of the Mexican bay leaves and smoky undertones of the paprika, to the sweet tang of the ripe mango – it’s a dish that tells a story, much like NYC itself.
The Fusion of Flavors
Every spoonful of this stew is a delight, a blend of flavors each uniquely its own, yet harmonizing perfectly within the collective. It’s reminiscent of a Mexican ‘picadillo’ with its generous use of ground cumin and the slightly spicy kick of jalapeno. Yet, the presence of fruits like mango brings it closer to a Filipino ‘menudo’ – creating a genuine fusion dish that transports you from the heart of Brooklyn to a bustling Manila market, or an authentic Mexican ‘cantina’, in just one bite.
A Powerhouse of Nutrients
Don’t let the flavorful robustness fool you, this beef stew is as nutritious as it is delicious. Rich in quality proteins from the beef chunks and full of healthy mono-unsaturated fats from the avocado, it’s a meal that nourishes both the body and the mind. The vibrant medley of vegetables and fruits in this recipe are packed with vitamins, antioxidant compounds and dietary fiber. From the immune-boosting power of bell peppers, carrots and tomatoes, to the heart-healthy benefits of onions, mangoes and the anti-inflammatory properties of jalapenos and garlic, each ingredient brings its own health perks.
Mexican Bay Leaf Beef Stew is a one-pot wonder that can stand alone as a complete meal. But it pairs beautifully with crusty bread, corn tortillas, or even a side of fluffy white rice, to absorb every last drop of that lip-smackingly good broth. It’s a meal that feeds a crowd, great for family gatherings or laid-back dinner parties. Sharing this dish is just like sharing a piece of my beloved NYC, a city that feeds the soul with its culinary magic.
What You’ll Need
- 2 lbs beef chuck, cut into 1-2 inch pieces
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3-4 Mexican bay leaves
- 6 cloves of garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 carrots, peeled and sliced into thick rounds
- 2 potatoes, peeled and cut into 1-2 inch pieces
- 1 cup of sliced bell peppers
- 1 ripe mango, peeled and diced
- 1 ripe avocado, peeled and diced
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
Method
Step One
Start by seasoning the 2 lbs of beef chuck with salt and pepper to taste.
Step Two
Add 2 tablespoons of olive oil to a large pot over medium heat. Once the oil is hot, add the seasoned beef and let them brown. This should take about 2-3 minutes per side.
Step Three
Add one large diced onion, 3-4 Mexican bay leaves, 6 cloves of minced garlic, and the diced jalapeno pepper to the pot. Stir everything together and allow to cook for about 5 minutes or until the onions are translucent.
Step Four
Stir in 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. Now add 1/4 cup of all-purpose flour and mix well ensuring all the ingredients are coated in the flour.
Step Five
Pour in 6 cups of beef broth and add in the can of diced tomatoes, stir to combine. Bring the stew to a boil, then reduce heat and let it simmer for about 1.5 hours.
Step Six
Add the peeled and sliced carrots, the peeled and cut potatoes, and the sliced bell peppers. Let the stew simmer for an additional 30 minutes or until the vegetables are tender.
Step Seven
Stir in the diced mango and avocado, and let them cook for an additional 5 minutes.
Step Eight
Remove the stew from heat. Stir in the chopped fresh cilantro, and squeeze in the juice of 1 lime.
Step Nine
Give the stew one final stir, then serve hot. Enjoy your delicious Mexican Bay Leaf Beef Stew!
