Tres y tres carne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Red wine; preferably Burgundy or Zinfandel |
| 3 | tablespoons | Olive oil |
| 1 | Bay leaf | |
| 2 | Sprigs fresh oregano -or- | |
| 1 | teaspoon | Dried leaf oregano |
| 4 | Leaves fresh sage -or- | |
| 1 | teaspoon | Dried leaf sage |
| 2 | Or more fresh Jalapenos; finely minced | |
| 2½ | pounds | Beef sirloin; cut in 1\" cubes |
| ½ | cup | Dried baby lima beans -or- |
| 1 | can | (1-lb) lima beans |
| ½ | cup | Dried pinto beans -or- |
| 1 | can | (1-lb) pinto beans |
| ½ | cup | White Navy beans -or- |
| 1 | can | (1-lb) white navy beans |
| 1 | teaspoon | Salt; if using dry beans |
| 4 | cups | Water; with dry beans |
| ¾ | cup | Unsalted butter |
| 3 | larges | Fresh Poblano chiles; cut in 1-inch strips |
| 2 | cups | Beef broth |
| 1 | cup | Each of 1/2-inch squares of green; red and yellow bell peppers (up to) |
| 12 | ounces | Dried wide egg noodles |
Directions
In glass or stainless steel bowl, stir in wine, oil, herbs & jalapenos. Add beef cubes, stir well & let stand at least 2 hours at room temperature, stirring occasionally. Meanwhile, sort & rinse dry beans, then place in a heavy 4- to 5-quart saucepan. Add salt & 4 cups water; bring to a boil, then cover, turn off heat & let stand 1 hour. Return to a boil; reduce heat, cover & simmer 1-½ hours until almost tender, adding more water as necessary. Melt ¼ cup butter in a skillet; add chiles & cook until browned. Set aside. Drain beef, reserve marinade. Melt remaining ½ cup butter in another skillet over medium heat. Add beef & cook until well browned, stirring as needed. Add beef, reserved marinade, chiles & broth to beans. (If using canned beans, drain & rinse, then combine with beef, marinade, chiles & broth). Cover & simmer 1 to 1-½ hours or until beans are very tender & meat is almost tender. Then add bell peppers & simmer 15-30 minutes longer until peppers & beef are tender. Following package directions, cook noodles in boiling water just until tender to bite. Drain well, mound on a platter & nestle beef stew in the middle for a very pretty entree. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .