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Ingredients
- 1 8 - 8 1/2ounce jaroil-packed dried tomatoes
- 2 pounds beef chuck, cut in 1-inch cubes
- 3 cups chopped onions
- 6 cloves garlic, minced
- 2 red sweet peppers, chopped
- 2 green sweet peppers, chopped
- 2 medium carrots, coarsely chopped
- 1/2 cup golden raisins
- 4 teaspoons ground cumin
- 1/2 - 1 teaspoon crushed red pepper
- 1 4 1/2ounce candiced green chiles
- 1 28 ounce cancrushed tomatoes
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces smoked mozzarella, shredded
- Sliced dried tomatoes (optional)
- Toasted baguette slices (optional)
Preparation
Step 1
1. Drain the dried tomatoes, reserving 2 tablespoons of the oil. Chop tomatoes; set aside. In a Dutch oven heat the reserved oil over medium-high heat. Brown beef, half at a time.
2. Return all beef to Dutch oven. Add onions, garlic, sweet peppers, and carrots; cook for 2 minutes. Stir in chopped dried tomatoes, raisins, cumin, and crushed red pepper; cook for 2 minutes. Stir in undrained green chiles; cook for 1 minute. Add crushed tomatoes and 2 cups of water; bring to boiling. Reduce heat to medium. Simmer, covered, for 1 to 1-1/14 hours, stirring occasionally, until meat is tender. Remove from heat. Add salt and pepper. Top with cheese and, if desired, sliced dried tomatoes. If desired, serve with baguette slices.