Salsa Stew
Salsa Stew is a gluten free and dairy free main course. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 8g of fat, and a total of 225 calories. This recipe serves 10. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. This recipe from Taste of Home requires seasoning blend, beef stew meat, canned tomatoes, and ground cumin. Users who liked this recipe also liked Clam And Calamari Seafood Stew With Salsa Verde, Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos), and Black-Eyed Pea Stew with Fried Bread and Salsa Verde.
Instructions
In a Dutch oven over medium heat, brown meat in oil; drain.
Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add carrots; return to a boil. Reduce heat and simmer for 20 minutes.
Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with pepper sauce.
Recommended wine: Cabernet Sauvignon, Chablis, Malbec
Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Tinga Rio Reserve Cabernet Sauvignon with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Tinga Rio Reserve Cabernet Sauvignon
This wine has a deep maroon color. On the nose, strawberry marmalade with hints of black pepper. It has large volume and structure with notes of mocha, coffee and blueberry.