Colombian Beef Stew Recipes

COLOMBIAN CHICKEN STEW (AJIACO)

Steps:

• Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to a boil and let simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken from pot, reserving the water in the pot. Allow the chicken to cool enough to be able to remove the meat from bones and shred into strands.
• Return the water to medium heat; add the potatoes, onion, salt, pepper, and garlic powder to the water; cook until the potatoes and onion are soft; about 30 minutes. Once the potatoes are tender, use a masher to mash the potatoes into the broth, resulting in a thickened broth. Stir in the shredded chicken and corn; cook until heated through completely. Add the avocado and cilantro just before serving; garnish with sour cream.

SLOW-COOKER COLOMBIAN BEEF AND SWEET POTATO STEW

Steps:

• Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
• In 4- to 5-quart slow cooker, mix beef and remaining ingredients except apricots and parsley. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
• Stir in apricots. Cover; cook on Low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.

25 CLASSIC COLOMBIAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Columbian dish in 30 minutes or less!

COLOMBIAN STEWED FLANK

Steps:

• Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
• Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.

COLOMBIAN EMPANADAS

Steps:

• Combine the masarepa, water, salt and Sazon. Start off with 2 cups of water, and add more if needed. Stir together, then knead the dough until it's nice and smooth and slightly moist. If it's too dry, it will crack when you seal the empanadas.
• Place in a bowl and cover with plastic wrap.
• Peel the potatoes, and place them into a pot with 3 cups of water, and 1 chicken bouillon.
• Boil for 20 minutes, or until fork tender.
• Drain them and place the potatoes into a bowl.
• Season the potatoes with salt and sazon, then mash until most of the chunks are gone. Add the cumin and ropa vieja.
• Fold to combine.
• Take a scoop of masa and make a ball about the size of a golf ball.
• Place the dough ball between 2 sheets of plastic wrap.
• Press the dough ball down, until it's about 1/4" thick, and 3" in diameter.
• Place a few teaspoons of filling in the center, then cradle the disc in your hand and pinch the empanada closed.
• Make sure to fully seal the edges so it doesn't open while cooking.
• Fry the empanadas in vegetable oil heated to 375 degrees F for 6-8 minutes, or until golden brown. Drain on a paper towel, and serve with Aji Verde.
• Process the cilantro, jalapeno and scallions in a food processor.
• Add vinegar to get the consistency you'd like.
• Season with salt and pepper to taste.
• Store for up to 1 week in the fridge.

COLOMBIAN MONDONGO (BEEF TRIPE STEW)

Steps:

• Rinse the beef tripe really well under cold running water. Place it in a container, cover it with water and add the baking soda. Cover it and store it in the refrigerator for at least 2 hours or overnight.
• The next day, rinse it again with cold running water and cover it the lemon juice if you want, then rinse it once again.
• Place the beef tripe in a pressure cooker with plenty of water to cover it and the two green onion stalks. Cover the pressure cooker, bring to pressure on high heat, then reduce the heat to medium and cook for 1 hour. If using a regular pot, bring to a boil on high heat, then reduce to medium and cook for 2 hours.
• Once the beef tripe is cooked, release the pressure completely, uncover, drain the mondongo, let it cool and chop it into pieces.
• In a large pot, heat the oil over medium heat. Add the white onion and cook for 3-5 minutes or until translucent. Then, add the green onion and the garlic and cook for 1-2 minutes. Now, add the chopped tomatoes and cook for 3-5 more minutes or until they soften. Add the 8 glasses of water, pork meat, sausage, mondongo, cumin, color and chicken bouillons. Cover and bring to a boil on high heat, then reduce to medium and cook for 30 minutes.
• Now add the russet potatoes, cassava, papa criolla, green peas, carrot and season with salt and pepper to taste. Cover and bring to a boil on high heat, then reduce to medium heat and cook for another 30 minutes or until the potatoes and cassava are tender.
• Serve in individual bowls, decorate with chopped cilantro and serve with white rice, avocado and a banana.

COLOMBIAN BEEF STEW

Steps:

• Heat the olive oil in a large pot over medium heat. Add the white onion and cook for about 3 minutes or until translucent. Add the green onion and garlic and cook for 1-2 more minutes. Now, add the chopped tomato and cook for 5-8 minutes or until it softens. Season with the beef bouillon, ground cumin, food coloring, salt and pepper.
• Add the chunks of beef and water and mix well. Cover the pot, bring to a boil on high heat. Once it's boiling, reduce to medium low and cook for about 45 minutes.
• Add the cubes of Colombian aliños, along with the potatoes and cassava. Cover once again and bring to a boil on high heat. Once it's boiling, reduce to medium low and cook for about 30 minutes or until the potatoes and cassava are cooked through. Taste for seasoning and add more salt if you think it needs it. Serve this stew with a side of white rice, avocado and a delicious Colombian simple salad.