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2 1/2 pounds chuck beef
1 large carrot
1 medium sweet potato
1 medium onion
1 medium red bell pepper
2 bay leaves
6 large garlic cloves crushed
4 tbsp private selections green chili rub seasoning (found in Kroger )
1 tsp cayenne pepper
3 tbsp fresh cilantro
2 tbsp fresh grated lemon zest
2 tbsp oil
2 tbsp butter
2 tbsp flour
1 cup white wine
4 cup beef stock/broth
1 cup water
Salt and pepper to taste

Cut the meat into cubes, season with lemon zest and the chili rub allow to marinate 30 minutes or even better up to over night.
Heat the oil in a large pot, once hot add the meat and brown all sides. Add the flour and stir well coating all the meat 2 minutes. Add the wine and allow to simmer 1 minute. Add the stock and water, cover and allow to cook on medium low heat until tender 60-90 minutes depends on the toughness of your meat. Once the meat is tender add all the sweet potato,carrots, onion, garlic and red bell pepper . Increase the heat to medium high – medium high is number 8 on my stove. Sweet potatoes cook fast especially when in a broth or water so by the time your sauce reduce your veggies will be cooked 🙂
Once your sauce has thicken and veggies are cooked turn the stove off and add the cilantro and butter  stir and enjoy! Season salt and pepper to taste !
This was a winner so delicious and perfect for the chill fall weather, thanks for trying take pics and tag me on social media! I would love to hear your stories!
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