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Stir in the beer and let simmer until almost completely reduced. Add the canned tomatoes,
puréed chipotles, and stock. Bring the stew to a boil. Once boiling, reduce temperature so
that stew remains at a simmer. Simmer stew for about 3 to 4 hours, until meat is completely
tender. Once tender, add the potatoes and beans to the stew and continue to simmer for an
additional 45 minutes.
Stew is ready to serve at this point. Flavors are even better, however, the following day.
*Once potatoes are peeled and cut, keep them submerged in cold water until they are needed.
Nutritional information per serving (1 cup):
Calories 354 (45% from fat) • carb. 20g • pro. 29g • fat 18g
sat. fat 6g • chol. 79mg • sod. 555mg • calc. 53mg • fiber 5g
Curry Powder
Curry powder is actually a blend of many different ground spices. The possibilities
of spice combinations are endless. Here is one option.
Makes about 5 tablespoons
2 tablespoons whole coriander
2 tablespoons black peppercorns
2 teaspoons whole cumin
1 teaspoon cardamom seeds, hulled, casings discarded
¼ teaspoon mustard seeds
¼ teaspoon fennel seeds
2 to 3 small, dried red chiles
1 teaspoon turmeric
1 teaspoon ground ginger
¼ teaspoon whole cloves
In a dry skillet over low heat, place the coriander, peppercorns, cumin, cardamom, mustard,
fennel seeds, and chiles. Roast the seeds slowly until the seeds begin to pop, be careful not
to burn. Place all in the bowl of the Cuisinart
®
Spice & Nut Grinder. Add the turmeric, ginger,
and cloves. Process spices together until completely ground, about 30 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.