creole spring stew (guiso criollo)

Recipe by
Lynn Clay
Portland, OR

I translated this from Spanish to English, I was not able to decipher all the measurement words so let me know if something is off.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For creole spring stew (guiso criollo)

  • 2 1/4 lb
    skirt steak, but into cubes
  • 1 tsp
    each salt and pepper
  • 4 Tbsp
    canola oil
  • 1 1/3 c
    flour
  • 2
    carrots, cut into slices
  • 2
    onions, cut into chunks
  • 2
    red bell peppers, cut into chunks
  • 1
    zucchini, cut into chunks
  • 6
    potatoes, cut into chunks
  • 2 clove
    garlic, minced
  • 3/4 c
    red wine
  • 4 1/4 c
    beef broth
  • ground chili pepper, to taste
  • salt and pepper, to taste
  • 1 Tbsp
    parsley
  • 2 2/3 c
    mushrooms, cut into bite sized pieces

How To Make creole spring stew (guiso criollo)

  • 1
    Mix flour with salt and pepper in shallow container.
  • 2
    Add meat cubes and mix until completed covered with flour mixture.
  • 3
    Heat oil on medium in large pan. Brown meat cubes on all sides.
  • 4
    Add the carrots, onions, squash, and bell peppers
  • 5
    Add garlic and potatoes.
  • 6
    Add the red wine and broth to cover everything.
  • 7
    Season with chili powder, salt, and pepper
  • 8
    Let simmer over medium heat for approx. 1 hour. Check to make sure meat and vegetables are done to your liking.
  • 9
    Just before serving add the mushrooms.

Categories & Tags for Creole Spring Stew (guiso criollo):

ADVERTISEMENT