This episode of It Gets Butter we chat with a long time comedy friend of mine, an actress and a mother...Aniria Turney. She talks about reinventing oneself. Having to do that later in life, and the stresses that come with that. She also takes us to her Puerto Rican roots with some stories and a recipe for beef stew.
Ingredients
The Beef: 2 lbs chuck roast or sirloin, cut into 1.5-inch cubesThe Seasoning: 2 tsp Adobo, 1 tsp dried oregano, and 2 tsp Sazón with annatto (culantro y achiote)The Aromatics: 1/2 cup sofrito, 1 medium onion (sliced), and 2-3 cloves garlic (minced)The Stew Base: 4 tbsp olive oil (or achiote oil), 3 tbsp tomato paste or 1/2 cup tomato sauceThe Simmer Liquid: 4 cups beef broth or water + 1/3 cup dry red wine (like Merlot)The Veggies & Extras: 1 large carrot (peeled and chopped), 2 waxy potatoes (peeled and diced), and 1/2 cup pimento-stuffed green olivesFinishing Touches: 2 bay leaves, 2 tsp red wine vinegar, and fresh cilantro for garnishInstructions
Season the Meat: In a large bowl, season the beef cubes with the Adobo, Sazón, and oregano. Let it marinate for at least 30 minutes (or overnight in the fridge). Brown the Beef: Heat the oil in a large pot (or caldero) over medium-high heat. Add the seasoned beef and sear until browned on all sides. Remove the beef and set aside.Build the Sauce: In the same pot, add the sliced onions and sofrito, cooking until fragrant (about 3-5 minutes). Stir in the tomato paste and cook for 2 minutes.Simmer: Return the beef to the pot, scraping up any browned bits at the bottom. Add the bay leaves, olives, red wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour and 15 minutes.Add Vegetables: Add the chopped potatoes and carrots to the pot. Cover and simmer for an additional 20-30 minutes until the beef is fork-tender and the vegetables are cooked through. Finish: Stir in the red wine vinegar and fresh cilantro. Serve hot over steamed white rice.
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