Recipe(tried): Crockpot Beef Stew (Latin-style)

This recipe is adapted from a recipe by one of America's most promising young chefs Mr. Aaron Sanchez. Mr. Sanchez is the son of renown Mexican chef & restauranteur Mrs. Zarela Mart nez. Aaron was also an apprentice to Cuban great chef Douglas Rodriguez of PATRIA.

Aaron is a great chef by his own & I am a fan of his wonderful book LA COMIDA DEL BARRIO (Latin American Cooking in the USA). The following recipe is from the above mentioned book (Page 46) & I had taken the liberty to adapt it to the crockpot. The results were extraordinary because of the softness of the meat & the blending of flavors. I recommend to serve the dish over white rice or over pasta. Buen Provecho!

Crockpot Beef Stew
Serves 8

1/2 cup extra virgin olive oil
2 tb white vinegar
1 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne
1 tb. dried oregano (crushed between your hands before adding)
3 minced garlic cloves
3 lbs chuck beef stew meat, cubed
oil for frying (canola)
2 green bell peppers, diced
1 red beel pepper, diced
2 white onions, chopped
1 can tomato puree (I used 1 can of chopped tomatoes drained)
1 cup beef stock, more if necessary
3 peeled & sliced carrots
3 Idaho potatoes, peeled & chunked
1/4 cup sliced pimento stuffed olives
2 tb small capers drained
1/4 cup raisins
1 tb chopped fresh cilantro
salt & ground pepper, to taste

In a large mixing bowl, combine the oil, vinegar, cumin,coriander, cayenne, oregano & garlic. Whisk until well mixed & add to the beef cubes. Mix with your hands (Mr. Sanchez's excellent advice) to make sure the marinade coats the meat evenly. Let sit for 30 minutes to absorb the flavor.

In a big skillet, heat the frying oil over medium high flame. Add the beef & brown it.

Prepare your 6 quart crockpot, adding some PAM to bottom & sides.

Remove the beef from the skillet & drain all possible oil from the meat. Add the beef to the bottom of the crockpot. Add the peppers & onions. Pour over them the tomato puree or the already drained can of chopped tomatoes, the stock (add just 1/4 cup to begin with & later add more if necessary). Add the sliced olives, capers, raisins & cilantro (in the order given). Season with scarce salt & pepper.

Cook in high for 3 hours & then lower to medium for 1 more hour. Or cook in LOW for 8 to 10 hours.

The aroma is something out of this worls & the resulting dish is very elegant & delicious. Just serve over white rice or over pasta.

This is Latin Cooking at its best!!!!!!