Venezuelan Beef Stew Recipes

Steps:

• In a dutch oven, cook bacon until crispy. Set aside but reserve drippings.
• Trim fatty edges from round steak and then cube steak into 1 inch pieces. Toss beef meat with flour to coat.
• Brown beef in the drippings. Drain fat and then stir in next 13 ingredients. Bring to a boil then reduce heat.
• Cover and simmer for 1 hour. Add potatoes, onions and carrots. Cover and cook for 35 more minutes. Stir in the peas the last 5 minutes.
• Sprinkle with bacon.

Steps:

• Preheat oven to 250 degrees F.
• Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.
• Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.
• Add the veal to the bacon fat/butter left in the frying pan.
• Brown meat on all sides.
• Remove meat from the frying pan and mix with mixture in the baking dish.
• Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.
• Mix well and bring to almost boiling (do not boil).
• When hot pour over meat in baking dish.
• Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.