San Lorenzo Sunset Stew
A rich and robust stew, reminiscent of the vibrant colors of a San Lorenzo sunset, and hearty enough to sustain any guardian of a magical town. This slow-cooked dish features tender beef, sweet potatoes, and warming spices, making it perfect for a cozy evening.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and pepper.
- 2
Working in batches if necessary, brown the beef on all sides, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.
- 3
Add chopped onion to the pot and cook until softened, about 5 minutes, scraping up any browned bits from the bottom. Stir in minced garlic and cook for another minute until fragrant.
- 4
Return the browned beef to the pot. Pour in beef broth and diced tomatoes. Stir in sweet potatoes, carrots, oregano, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
- 5
Reduce heat to low, cover, and let the stew simmer for at least 2 hours, or until the beef is fork-tender. Check periodically and stir to ensure even cooking.
- 6
Taste and adjust seasoning with additional salt and pepper as needed. The stew should be thick and rich, with vegetables fully cooked and tender.
- 7
Ladle the San Lorenzo Sunset Stew into bowls. Garnish generously with fresh chopped parsley just before serving.
- 8
Serve with crusty bread for dipping, making sure to soak up all the flavorful broth.