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Beef And Vegetable Stew With Fresh Corn
(Cocido Bogotano)
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| What You Need: |
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2 tablespoons olive oil
½ cup coarsely chopped onions
2 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 2/3 cup chopped, drained, canned Italian plum tomatoes
2 pounds lean boneless stewing beef, preferably chuck, cut into 1½-inch cubes
1 large bay leaf
1 teaspoon ground cumin seeds
½ teaspoon dried oregano
¼ teaspoon turmeric
½ teaspoon finely chopped garlic
2 teaspoons salt
6 whole black peppercorns
3 cups cold water
2 teaspoons cider vinegar
3 medium potatoes (1 pound), peeled and cut lengthwise into ¼-inch slices and then into ½-inch-wide strips
4 medium carrots, cut lengthwise into ¼-inch slices and then into ½-inch-long strips
4 trimmed celery stalks, washed and cut into 2-inch lengths
1 pound fresh green peas, shelled, or 1 cup thoroughly defrosted frozen peas
4 ears corn, shucked and cut into 2-inch lengths
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| How To Cook: |
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1. In a heavy 3- to 4-quart flameproof casserole, heat the oil over moderate heat, tipping the casserole to coat the bottom evenly. Add the onions and cook, stirring constantly, for 4 or 5 minutes, or until they are soft and transparent but not brown.
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2. Stir in the tomatoes, cook for 3 minutes, then add the meat, bay leaf, cumin, oregano, turmeric, garlic, salt and peppercorns, and pour in the water and vinegar. Reduce the heat to its lowest point, cover the casserole, and simmer for 30 minutes.
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3. Add the potatoes, carrots and celery, turning them about in the liquid to moisten them well. Cover the casserole and cook for 20 minutes longer.
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4. Drop in the peas and corn, cover again, and cook for an additional 10 minutes, or until the meat is tender when pierced with the tip of a knife and the vegetables are done. Taste for seasoning, and serve directly from the casserole.
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