Indulge in the rich, savory depths of our Beef Rib Stew, infused with the vibrant tang of Filipino adobo. This hearty stew transcends the ordinary, offering a comforting warmth perfect for chilly evenings or a satisfying centerpiece for any meal. Tender beef ribs, slow-cooked to melt-in-your-mouth perfection, are bathed in a complex adobo sauce, a harmonious blend of garlic, soy sauce, vinegar, and peppercorns. The addition of fresh zucchini and crisp green beans provides a delightful textural contrast and a vibrant burst of freshness, complementing the rich flavors of the beef and adobo.
This recipe takes traditional adobo flavors and elevates them to create a truly memorable dish. The result is a symphony of textures and tastes that will leave you wanting more. Ready to experience the magic of this flavorful stew? Let's dive into the step-by-step instructions and create a culinary masterpiece together.
Tools Needed
- Pressure cooker
- Comal (griddle)
- Blender
Ingredients
- Beef ribs: 1 kg
- Ground black pepper: ½ teaspoon
- Dried thyme: ½ teaspoon
- Garlic: 5 cloves
- Bay leaf: 1
- Onion: ¼
- Guajillo chili: 1
- Ancho chilies: 2
- Pua chilies: 6
- Tomatoes: 3
- Coriander powder: ½ teaspoon
- Whole black pepper: ½ teaspoon
- Clove: 1
- Oregano: ¼ teaspoon
- Zucchini
- Green beans
- Salt
- Water: 4 cups
- Oil
Step-by-Step Instructions
Step 1. Sear and Pressure Cook the Ribs
- Seal the beef ribs in a pan. Add ground black pepper, salt, thyme, bay leaf, 2 cloves of garlic, and the quartered onion. Stir.
- Add 4 cups of water to the sealed ribs and pressure cook for 30 minutes.
Step 2. Prepare the Adobo Sauce
- Toast the guajillo, ancho, and pua chilies on a comal. Boil the tomatoes for 5 minutes.
- Add the roasted chilies, boiled tomatoes, garlic, coriander, pepper, clove, and oregano to a blender. Add a little of the chili boiling water and blend until smooth.
Step 3. Simmer the Stew
- Cut the green beans in half.
- Heat oil in a pan. Fry the sauce until it boils for 12 minutes, then add the meat broth and cooked beef ribs.
- Add the green beans and simmer for 10 minutes. Add the zucchini and simmer for another 12 minutes. Season with salt to taste.
Step 4. Serve
- Serve and enjoy!
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Don't overcook the beef ribs to prevent them from becoming mushy.
- Adjust the amount of pua chilies based on your spice preference. For a milder stew, use fewer chilies.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I use other vegetables instead of zucchini and green beans?
Absolutely! Carrots, potatoes, or even bell peppers would be delicious additions. Choose vegetables that hold their shape well during long cooking times.
2. How can I make this stew spicier?
Add a few slices of fresh chili pepper to the adobo sauce while it simmers, or use a spicier type of vinegar like chili vinegar. Adjust to your preferred level of heat.
3. Can I make this stew in a slow cooker?
Yes! Brown the beef ribs as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, or until the beef is very tender.
This Beef Rib Stew in Adobo Sauce offers a comforting and flavorful experience that’s sure to become a family favorite. The combination of tender beef, vibrant vegetables, and the rich adobo sauce creates a truly satisfying meal. Enjoy the delicious results of your culinary efforts!