It’s the season for deeply flavored stews, braises, roasts and rich bean dishes. This one is not based on any specific recipe but like most cooking I do is more based on a flavor profile, in this case American Southwestern/Mexican. The starting point was the beef shoulder roast. I wanted it more substantial, enter the beans and I wanted some spice and a chile profile. It came out very good and worth documenting for future repeats. Here’s what I did.
I seasoned the beef with a combination of freshly ground Ancho and chipotle (the dried not canned chipotle) chilies, salt, black pepper, ground allspice and dried oregano and panela (more on that panela part a little later). I let that sit for several hour, doing this overnight is not a bad idea but I did not have the time.
Like most any classic braise or stew I first seared the meat in fat, pork fat in this case. Similar to what I did with the Sugo and Polenta dish I posted about recently, I wanted to cook this low and slow in my clay pot. So, once browned the meat would go there until all pieces where browned.
I sauteed a mixture of onions, garlic, peppers and more of the spice mixture in the fat left in the pan, then I deglazed it with beer to get all the good browned bits off. I added that to the pot with the meat, put in some pinto beans that I had soaked in water overnight. I topped it with tomatoes and water. For balance I wanted a very small hint of sweetness so I added a couple of spoons of Panela.
Panela is a type of unrefined sugar used a lot in Latin American cooking. It’s used to make sweet treats, drinks, or in stews. It usually comes in the shape of large disks or pyramid shaped blocks. I use a knife to shave off as much as I need.
It’s a very tasty stew that can be adapted to whatever you might have in the pantry, freezer or fridge. Depending on what part of the world you are in now too it is a lovely comfort food perfect for the cold weather. We enjoyed it just like a bowl of chili with jalapenos, sour cream, cilantro and cheese.