Kick up the heat in your Beef Stew with Tascosa!

September 14, 2014

If it's cold where you are this weekend, heat up your kitchen with Tascosa. Try this easy recipe to kick up your beef stew! 


2 tablespoons EVOO (extra-virgin olive oil)
6 baby yukon gold potatoes, very thinly sliced
6 ribs organic celery stalks and leafy tops, thinly sliced on an angle
1 onion, chopped
4 cloves garlic, thinly sliced
1 fresno or holland chile pepper, thinly sliced
Salt and coarse black pepper
1/4 cup tomato paste
2 tablespoons worcestershire sauce
1/2 cup vodka
1 32 ounce container (4 cups) chicken or vegetable stock
1 tablespoon prepared horseradish
Juice of 1/2 lemon
2 16 ounce jars Tascosa Hot Sauce

A handful flat-leaf parsley or cilantro, chopped
Crusty baguette, hot sauce and extra EVOO to pass around the table

Directions:
In a large dutch oven or soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the potatoes, celery, onion, garlic and chile pepper as you chop them and season liberally with salt and coarse black pepper. Cook, stirring, until softened, 6 to 7 minutes. Stir in the tomato paste and worcestershire until fragrant, about 1 minute. Deglaze the pan with the vodka.
Stir in Tascosa Hot Sauce TASCOSA HOT SAUCE and chicken (or vegetable) stock and simmer to thicken, 10 to 12 minutes. Finish the stew with the horseradish and lemon juice; garnish with the parsley (or cilantro). Pass the bread at the table and the hot sauce and EVOO for drizzling.#TascosaYourTastebuds #KickedUpBeefStew

 

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