Bell peppers, also known as sweet pepper, are called pimientos in Spanish. In our culture we love the suckers. They have an underlying sweetness that we cherish. In today’s recipe we pair pimientos with beef. In this instance, we are using beef stew meat. Back on the block, in what was then called Spanish Harlem, beef stew meat was cheap. As a result, it was a frequent dish at our table. We had steak only when we could afford it. Mostly chuck meat. A choice cut like Rib-eye, tenderloin or sirloin, or even flank steak was for special occasions. The most common thing we prepared. you guessed it, was beef stew, to which we added potatoes and tomato sauce. And then we had Carne con Pimiento or, Beef with Bell Pepper. Just like beef stew, it would get us by. For the bell pepper, in those, days it was mainly red or green bell pepper. For this recipe we used yellow bell pepper.
Note that in this recipe we add sazón, a seasoning very popular in our cuisine. Goya brands and Bodega Badia make good versions. And, if for some reason you can’t find sazón, you can substitute a ¼ teaspoon turmeric. Also, we normally serve this dish with rice; but you can pair it with pasta. This time around we paired it with pappardelle, a large, very broad, flat pasta, similar to wide fettuccine,
CARNE CON PIMENTO
(Beef with Bell Pepper)
Ingredients:
2 pounds beef stew meat, large pieces cut into 1-inch cubes
Salt and black pepper to taste
¾ teaspoon garlic powder
¼ teaspoon dried oregano
2 tablespoon flour
¼ cup olive oil
1 medium onion, peeled and finely chopped
1 medium bell pepper, washed, cored and chopped
1 cup water or chicken broth
1 packet sazón
¼ cup red wine, preferably dry
Instructions:
- Wash meat under cold running water and pat dry with paper towels.
- Season and rub the beef pieces with salt, pepper, garlic and oregano.
- Dust the meat with one tablespoon of the flour.
- Heat the oil over moderate heat in a large skillet or frypan.
- Add meat and brown on both sides. Remove meat from pan and keep warm,
- Add remaining flour to the pan or skillet. Cook over low heat, stirring constantly until lightly brown (do not burn).
- Add onion and bell pepper. Cook about 3 minutes.
- Add water or chicken broth mixed with remaining tablespoons of flour and sazón. Add red wine and stir to combine. Cover and cook until beef is tender, about ½ hour.
Yield: 4-6 servings.
