Beef stew with chayotes

Time 3 hours
Yields Serves 4 to 6
Beef stew with chayotes

In a large bowl, toss the beef with 1 1/2 teaspoons of salt and 1 teaspoon of pepper, or to taste.


In a large, heavy-bottomed pot, heat the olive oil until hot. Add the beef (just enough that it fits in a single layer -- this may need to be done in batches) and sear until browned on all sides, 6 to 8 minutes. Add the coarsely chopped onion and cook, stirring frequently, until the onion is softened and lightly colored, about 6 minutes. Add the brandy and continue to cook, scraping any flavorings from the bottom of the pan.


Stir in the water and beef bones and bring the liquid to a boil. Add the bouillon cubes. Loosely cover the pot and gently simmer for 1 hour.


Stir in the carrots, chayote, zucchini, corn and green beans, and continue to cook until the beef is fork tender, about 1 more hour. The vegetables will be extremely soft.


Taste the stew again, and adjust the seasonings, then ladle the stew into a large soup bowl for serving. Place the minced onion, habanero, cilantro and radishes in small bowls alongside the stew for serving.

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