MEXICAN BEEF STEW

Lighthouse “Hidie-hole” Night Before the Storm Stew

(Also known as Mexican Beef Stew)

Becky Gunderson

s/v Polaris

(We enjoyed this meal with Becky and her husband, Ken, while anchored on the Southeast side of Long Cay at Lighthouse Reef in Belize awaiting a “Norther” to come through.)

1 – 1-1/2 lbs. of stew beef

4 T. flour

2 T. oil

1 large onion, diced

1 jalapeno diced

2 small Belizean hot peppers, diced

1 canned chipotle chili, diced

2 T. Mexican spices (cumin, cilantro, cayenne, etc.)

3 cups liquid ( I use beef broth, water and wine)

2 pkgs. Onion soup mix

3 large Guatemalan carrots sliced

3 small Belizean potatoes, cubed

2 cups cabbage, cut

1. Cook floured meat in oil in pressure cooker 15 minutes.  Add onion and peppers.  Saute with meat until browned.

2. Add onion soup mix, herb seasonings and liquids.  Cook under pressure an additional 15 minutes.  Keep closed and let sit all afternoon while you go snorkeling with your buddies.

3. Before serving add carrots, potatoes and cabbage to pot.  Cook 10 minutes.  Open and serve in bowls with warm flour tortillas on the side to friends in the cockpit.  Let everyone add their own hot sauce and sour cream.

(PS – If you don’t happen to have produce from Guatemala or Belize, it’s okay.  Normal carrots and potatoes will work just fine!)