(2021 Pairings - Regional Mexico - Americas) - A hearty beef and lamb stew originally from the Sonora region of Mexico is cooked with garbanzo beans, sweet corn, plantains, sweet potatoes, turnips, carrots and squash. The meat and vegetables are then separated from the broth and served together with caramelized peaches and bananas.
1 Tablespoon ground cumin
1 teaspoon cinnamon
1 Tablespoon paprika
1 Tablespoon sea salt
1 Tablespoon black pepper
1.5 lbs. beef stew meat half inch pieces
1.5 lbs. lamb stew meat half inch pieces
1 Tablespoon vegetable oil
10 halves fresh corn on the cob husk and silk removed
2 each turnips cubed
2 each sweet potatoes cubed
4 each sliced carrots
1 quart beef broth
12 oz. tomato juice
1 each bay leaf
4 each yellow squash seeds removed cubed
1 cup sugar
1 cup butter
2 cups DOLE Chef-Ready Cuts Diced Peaches thawed
2 cups DOLE Chef-Ready Cuts Sliced Bananas
Combine Cumin, cinnamon, paprika, salt and pepper in a small bowl. Season beef and lamb generously.
In a Dutch oven over medium heat add oil and the seasoned beef and lamb. Cook for 5 minutes or until meat is browned.
Add corn, turnips, sweet potato, carrots, beef broth, tomato juice and bay leaf to Dutch oven. Reduce to low and cover simmering for 2 hours or until meat is tender.
- Add Squash and cook for 15 additional minutes.
- While squash cooks, in a small sauce pan add sugar and butter over medium heat and cook until combined. Add peaches and bananas and cook for 5 minutes or until fruit is warm.
Ladle Stew into bowl and top with the Caramelized fruit. Meat and vegetables can be served on plate beside the broth with fruit added.