Bustamante Backbone Aragonese Style

Ingredients

In the original Mexican version, the Bustamante Backbone is typically prepared with a variety of Mexican spices and ingredients such as chipotle peppers and cilantro. However, in this Aragonese adaptation, we have replaced these ingredients with traditional Aragonese herbs and spices like thyme, rosemary, and paprika. This modification infuses the dish with the distinct flavors of Aragonese cuisine while still maintaining the essence of the original Bustamante Backbone. We alse have the original recipe for Bustamante Backbone, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the cubed beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced potatoes, sliced carrots, diced bell peppers, and tomatoes.
4. 4.
   Sprinkle the paprika, dried thyme, dried rosemary, cumin, and chili powder over the ingredients in the pot. Mix well to coat everything evenly.
5. 5.
   Pour the beef broth into the pot and season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Bustamante Backbone Aragonese Style hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef such as chuck or stew meat for the best results. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a diced jalapeño to the stew.
• Serve the stew with crusty bread or rice to soak up the flavorful broth.
• Make a larger batch and freeze the leftovers for a quick and satisfying meal on a busy day.
• Experiment with different vegetables such as zucchini or mushrooms to add variety to the stew.
• Adjust the seasoning according to your taste preferences by adding more or less of the herbs and spices.

Serving advice

Serve the Bustamante Backbone Aragonese Style in deep bowls, allowing the rich broth to envelop the tender beef and vegetables. Accompany it with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

Garnish the stew with a sprig of fresh thyme or rosemary to add a touch of elegance to the presentation. The vibrant colors of the diced vegetables will create an appetizing visual appeal.