Name: Beef Stew with Potatoes
Prep time: 255 min
Cook time: 120 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon Carbonell® extra virgin olive oil; 1/4 onions; 6 tomatoes; 4 tomatillos; 3 pieces allspice berry; salt; 3 tablespoons Carbonell® extra virgin olive oil; 3/4 kilos soft beef, in pieces; 2 tablespoons garlic, finely chopped; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 4 guajillo chiles, ground and hydrated; 2 leaves bay; salt; 1 cup carrot, peeled and sliced; 1 cup potato, peeled and in pieces; 1/2 cups pitted olives Carbonell®, cut in halves; tortillas, for accompaniment; rice, for accompaniment

Preparation

2h 15 mins

Low

In a skillet, add the Carbonell® Extra Virgin Olive Oil and cook the onion, tomatoes, green tomato, allspice, and salt for 10 minutes. Blend with water and set aside. In a pot over high heat, heat the Carbonell® Extra Virgin Olive Oil and sear the meat, add the garlic, thyme, and oregano. Lower the heat, cover, and cook for 30 minutes.