Venezuelan Beef Stew Recipes

VENEZUELAN BEEF STEW

Venezuelan Beef Stew image

Make and share this Venezuelan Beef Stew recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

5 slices bacon, cut into small pieces
1 lb round steak
1/4 cup flour
3/4 cup cooked ham, cubed
2 1/2 ounces chorizo sausage, halved lengthwise then sliced 1/2-inch thick
1 (4 ounce) package pepperoni, sliced
1 (15 ounce) can tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup celery, chopped
1 cup beef broth
1/4 cup sherry wine
1 1/2 teaspoons cilantro, minced
1 1/2 teaspoons steak sauce (A1 sauce preferred)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1 1/2 cups potatoes, peeled cubed
1 cup white pearl onion
1/2 cup carrot, sliced
1 cup frozen peas

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.

Nutrition Facts : Calories 305.6, Fat 16.8, SaturatedFat 6.1, Cholesterol 63.4, Sodium 462.1, Carbohydrate 13.5, Fiber 2.3, Sugar 3.5, Protein 19.3

VENEZUELAN SHREDDED BEEF

Venezuelan Shredded Beef image

Similar to Cuban ropa vieja, this hearty dish is part of a pabellon (''flag plate'') along with black beans, white rice seasoned with onion and peppers, and slices of fried ripe plantain. Or serve with roasted or mashed potatoes or stuffed into arepas. Found this treasure appropriately enough in the Miami Herald who adapted it from The South American Table by Maria Baez Kijac, (Harvard Common Press, 2003).

Provided by Busters friend

Categories Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs flank steaks, trimmed of fat and cut into 4 pieces
3 yellow onions, and 2 finely chopped (1 halved and sliced into half-moons (about 1 cup, about 2 cups)
1 cup beef broth (homemade or canned, as needed)
4 tablespoons vegetable oil
1 teaspoon sweet paprika
3 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 large tomatoes, ripe but firm (about 1 pound)
salt
black pepper, freshly ground, to taste

Steps:

Place the meat and sliced onions in a 4-quart saucepan with beef broth to cover. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the meat is tender enough to pull apart with a fork, about 1 ½ hours. Let cool in stock. Remove meat and shred with your fingers. Strain the stock and set aside.
In a 12-inch skillet, heat the oil over medium-high heat and brown the shredded meat, stirring occasionally. Reduce the heat to medium and stir in the paprika, chopped onions, garlic, bell pepper and tomatoes. Cook, uncovered, stirring occasionally, until the tomatoes have formed a sauce, about 20 minutes. If the mixture gets too dry, and some of the reserved stock a little at a time; the meat should be juicy. Taste for salt and pepper.

Nutrition Facts : Calories 311.9, Fat 18.9, SaturatedFat 5.1, Cholesterol 46.6, Sodium 162.2, Carbohydrate 9.8, Fiber 2.1, Sugar 4.8, Protein 25.8

VENEZUELAN BLACK BEAN SOUP

Venezuelan Black Bean Soup image

Simple, fast, and wonderful hearty black bean soup. Has great robust flavor and is a meal in itself. I made this for a dinner party and my guests loved it. I had to run to the computer, type it up, and hand out copies! Garnish with sour cream and Cheddar cheese.

Provided by COSMO4

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
1 leek, finely chopped
2 cloves garlic, minced
7 cups water
2 cups black beans, drained
2 teaspoons brown sugar
1 teaspoon dried oregano
½ teaspoon ground cumin
2 bay leaves
salt and ground black pepper to taste
1 cup croutons

Steps:

Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
Discard bay leaves from the soup. Serve with croutons.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 31.8 g, Fat 9.1 g, Fiber 9.2 g, Protein 8.7 g, SaturatedFat 1.5 g, Sodium 600.7 mg, Sugar 4.2 g

MY MOM'S VENEZUELAN CHUPE

My Mom's Venezuelan Chupe image

The Venezuelan version of chicken noodle soup, I still make it every time I have a cold... and my foster kids beg me to make more!

Provided by Sara Perry

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter
1 large onion, chopped
3 russet potatoes, peeled and diced
3 skinless, boneless chicken breast halves, diced
8 cups water
2 cups frozen corn
salt to taste
ground black pepper to taste
½ cup milk, or to taste
4 (1 ounce) pieces mozzarella cheese sticks, coarsely chopped

Steps:

Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
Season soup with salt and pepper. Add milk and mozzarella cheese.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 40.9 g, Cholesterol 67.6 mg, Fat 13.1 g, Fiber 3.6 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 254.2 mg, Sugar 4.9 g

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