Ingredients:
1/3 Cup Olive oil |
3 pound Beef round,lean,1 inch cubes |
2 medium Onions,medium,finely chopped |
3 cloves Garlic -- fine chop |
1 teaspoon Salt |
4 Cup Water,boiling |
1 teaspoon Caraway seeds |
2 teaspoon Sesame seeds |
1/2 teaspoon Oregano,ground,pref. Mexican |
3 tablespoons Red chile,ground,hot-mild |
1 Cup Olives,green,pitted |
32 ounces Kidney beans |
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Preparation / Directions:
1. Heat the oil in a large saute pan or 6-quart braising pan over medium
heat. Add the beef cubes a few at a time, stirring to brown evenly. As they
are browned, remove cubes to a plate and set aside, add more cubes to the
pan. Continue the process, adding more oil if necessary, until all the meat
is browned.~ 2. Add the onions to the pan and cook, stirring, for a few
minutes, then add the garlic. Cook until the onions are translucent.~ 3.
Return the beef cubes to the pan, season with salt to taste, then add the
boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then
lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the
ground chile, tasting until you achieve the degree of hotness and flavor
that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour
longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and
heat through.~
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