Rancho Canario with a Twist

Ingredients

• 500g (1.1 lb) beef, pork, or chicken, cubed 500g (1.1 lb) beef, pork, or chicken, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) chickpeas, drained and rinsed 1 can (400g) chickpeas, drained and rinsed
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 35g
• Fiber: 8g
• 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 meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the carrots, potatoes, red bell pepper, chickpeas, and diced tomatoes.
4. 4.
   Sprinkle the cumin, paprika, bay leaves, salt, and pepper over the ingredients in the pot. Mix well to ensure the spices are evenly distributed.
5. 5.
   Pour the beef or vegetable broth into the pot, ensuring that the ingredients are fully submerged.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beef, pork, or chicken — For a more tender meat, marinate it in olive oil, garlic, and your choice of herbs for a few hours before cooking.
• Chickpeas — If using canned chickpeas, make sure to rinse them thoroughly to remove any excess sodium.

Tips & Tricks

• To add a smoky flavor, you can include a small amount of smoked paprika.
• Serve the stew with crusty bread to soak up the delicious broth.
• Feel free to customize the vegetables based on your preferences or seasonal availability.
• For a spicier kick, add a pinch of cayenne pepper or chili flakes.
• This stew tastes even better the next day, so consider making it in advance for a stress-free meal.

Serving advice

Serve the Rancho Canario stew in deep bowls, allowing the flavors to mingle and the aromas to waft through the air. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to evoke the traditional Spanish charm.