Estofado de Res (beef stew)

During the past couple months, it has been the coldest I can ever remember while living in Atlanta. The days of staying indoors in my pajamas all day were many. Going to the grocery store is about the only thing that took me outside. Nothing says cold winter days like a hot and spicy stew. We have tried several new ones lately (posts coming soon).

There is no shortage of delicious recipes in our favorite cookbook, Mexico: the Beautiful Cookbook. This hearty stew calls for green beans which is an ingredient I have never used in a Mexican dish. Its easy to make, delicious and comforting.

Estofado de Res (a dish from Oaxaca, in the coastal area near Guerrero)

A recipe from Mexico: the Beautiful Cookbook

Ingredients:

2lb boneless beef shank (shin)

12cups cold water

1/2 onion

4 cloves garlic

1 tbsp salt

4 dried chiles guajillos, seed and membranes removed

2 large tomatoes, roasted and peeled

1/4 small onion

1 tbsp oil

2 large potatoes, peeled and cubed

2 small zucchini, cubed

8oz fresh green beans, trimmed

*Place the beef shank in a large pot or Dutch oven, cover with water and add 1/2 onion, 3 garlic cloves and the salt. Bring to a boil, cover and cook over medium heat for about 1 1/2 hours or until the meat is tender. Discard the onion and set aside.

*On an iron skillet, toast the chiles, then soak in hot water to cover for 20 minutes. Drain and transfer to a blender. Add the tomatoes, 1 garlic clove and 1/4 onion and puree.

*Heat the oil in a large skillet, add the tomato and puree and boil for 5 minutes. Add 2 cups of the beef stock, bring to a boil and add the meat, potatoes and zucchini. Cook for 3 minutes, adding more broth if the stew seems too thick. Cook, covered, over medium heat for 10 minutes. Correct the seasonings, add the beans, stir and cook, covered, over low heat for 10 more minutes or until the potatoes are tender.