beefstew

Who wouldn’t love this stew, especially with the addition of beer and fresh Boquete vegetables. The best beef available in Boquete is tenderloin or fillet of beef (filete de res) and we buy it often. We like it best marinated in soy sauce or rubbed with a mixture of spices and barbecued on our outdoor gas grill. I’m careful to always remove the silver skin that runs lengthwise along the fillet using a thin fillet knife. This takes time but it make a huge difference in the tenderness of your finished dish.

When I buy a tenderloin here, there is usually a strip of meat that is almost separated from the big piece of fillet and I remove it, wrap it and freeze it for another meal. This is an excellent way to use your narrow piece of fillet or sometimes I use any leftover meat from our barbecue. Either way, cut the beef into bite-size cubes and you’re ready to make a gourmet stew to delight anyone’s palate.

Gather together cooking spray for your skillet,

12 oz. lean beef cut into cubes1 medium onion, chopped,
1 medium bell pepper, chopped
3 medium garlic cloves, minced
2 medium potatoes, peeled and cubed
1 large carrot, thickly sliced
1 cup beef broth, home-made or made with bullion
8 oz. beer
1/4 cup evaporated milk
1 tablespoon corn starch
1 teaspoon paprika.

Coat a large skillet with cooking spray and heat over medium-high heat. Add carrots, onion, pepper and garlic; cook until browned, stirring about 3 minutes. Stir in potatoes, broth and beer; bring to a boil, reduce heat, cover and simmer until tender.

Add the beef at just the right time to assure tenderness, no need to cook the beef if already tender. Stir together milk, cornstarch and paprika in a small cup and add to beef mixture.

Cook until slightly thickened and bubbly, about 6 minutes.
Serve in flat bowls with glasses of your favorite red wine.

The stew-lovers in your home will love this dish, especially on a rainy night, like Boquete has been having so often lately.
Enjoy!
Cora