Adapted from West Coast Prime Meats Cooks © 2015

 

Ingredients

  • Three pounds tenderloin tips
  • Approximately one tablespoon each salt and freshly ground pepper
  • One tablespoon canola oil
  • Two medium yellow onions, peeled and cut in 1/2-inch dice
  • Two cups (approximately three large) carrots, peeled and cut in 1/2-inch dice
  • Four cloves garlic, minced
  • Twenty-eight ounce can diced tomatoes
  • Two tablespoons achiote paste
  • Two to four ounces water
  • Two tablespoons Worcestershire sauce
  • One teaspoon garlic powder
  • One teaspoon dried parsley
  • Quarter-teaspoon white pepper
  • One tablespoon kosher salt
  • Half a bunch of cilantro, rough-chopped
  • Half of a lime

Instructions

  1. Season beef with salt and pepper.
  2. Place a dutch oven or other heavy stock pot over medium-high flame. Pour in the canola oil and when it is hot, add the beef and sauté until it begins to brown. 
  3. Add carrots, onion and garlic, turn down heat to medium-low and sauté until onions are translucent.
  4. Whisk the water into the achiote paste to break it down.
  5. Add all remaining ingredients, except the cilantro and lime, to the stock pot. If necessary, add additional water to keep the ingredients covered and moist while cooking.
  6. Simmer the stew for approximately 2 hours until beef is tender.
  7. Turn off heat, squeeze in the lime and mix in cilantro. Serve over white rice or with grilled bread.
 

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.