Beef Pochero Stew with Spanish Chorizos
The Filpino Beef Pochero Stew with Spanish Chorizos is a complete all in one meal for family get togethers or holidays. Every ingredient in this hearty tomato-sauce based stew appeals to everyone. Hefty yet tender beef chunks are nestled next to spicy Spanish chorizos. The vegetables are half of the stew and there’s a complete array of cabbages, green beans, potatoes, carrots, plantains and seasonings. It is completely indulgent, yet so simple and easy to do. Make the beef ahead so it softens well. On the day of the meal, heat it up and add the vegetables. It will be superb! This is an AsianInAmericamag recipe and serves 4 to 6.
Servings: 4 people
Calories: 93kcal
Equipment
- Large Stockpot
Ingredients
- 3 to 4 pounds beef stew cubes
- 1 Tablespoon Worcestershire sauce
- 6 cloves garlic minced
- 1 whole large onion chopped
- 1 stalk celery chopped
- 1 cup tomato sauce
- 3/4 cup tomato paste
- 6 to 8 cups beef broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- 2 whole (4 to 6 oz. each) Spanish Chorizos sliced
- 4 whole potatoes peeled, quartered
- 1 whole large carrot peeled, sliced
- 1 cup sliced green beans
- 2 cups coarsely sliced bok choy or Chinese cabbage cut in 2-inch length pieces
- 1 stalk scallion greens chopped, for garnish
- 6 whole saging saba (plantains) fully ripened, boiled separately, for serving
- for serving: steamed rice
Instructions
- Pre-marinate the beef pieces in the Worcestershire sauce. Cover with plastic wrap and refrigerate for at least 30 minutes to an hour.
- In a heavy stock pot, over medium high heat, add the vegetable oil and saute the garlic, onions and celery. Pan fry the Spanish chorizo slices for 1 to 2 minutes to flavor the oil, then remove the chorizos and set aside.
- Add the beef chunks, and pan sear for about 5 to 8 minutes till beef gets brown.
- Add the tomato sauce and paste. Blend in the beef broth and stir well so the tomato sauces are incorporated. Season with salt, pepper, garlic and onion powders. Let the broth boil for 1 to 2 minutes, then lower heat to a slow simmer over a medium to low flame. Cover pot and cook on slow fire till beef chunks are soft and fork-tender for about 2 hours. Keep stirring every 20 to 30 minutes so the ingredients don’t stick to the bottom.
- In the last 30 minutes of cooking, add the potatoes and carrots. Cook them for about 20 minutes till they soften and blend in the tomato sauce flavors. Add the green beans and let this cook for 8 minutes. Finally add the bok choy and cabbage, which will take 3 to 5 minutes to soften. Add in the chorizos which were pan seared earlier. Garnish with chopped parsley. Serve hot with boiled banana plantains on the side and fragrant jasmine white rice.
- Cook's Comments: When I don't have enough time, I plan this dish ahead. I cook the beef cubes ahead like I did this one in the photo. I pre-boiled the beef in my slow cooker or 'crock pot', set on 'High' for 6 hours till it was soft and tender. Cooking it stove top in the amount of time suggested in this recipe works well, too. You can add any other seasonal vegetables to this pot of stew and it will be just as wonderful.
- Recipe Notes: I buy banana plantains from the Asian grocery and cover them in a brown bag to ripen fully. Then when I cook them, I boil the bananas with the skin on in a pot of water, for about 20 to 25 minutes. Remove the thick skin and serve the boiled bananas as a side to this Beef Pochero.
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Nutrition
Serving: 1g | Calories: 93kcal | Carbohydrates: 16g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 2681mg | Potassium: 973mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 3mg