This beef,
carrot and pineapple stew is from a Del Monte promotional booklet issued for
its canned pineapple product. The title of the booklet: Luau Favorites and
Island Recipes. I believe it dates to the 1970s.
One lb beef
sirloin cut into thin strips
2T salad oil
½ cup diced
onion
1 clove
crushed garlic
1t salt
1/8t pepper
1 can
pineapple chunks
1 cup beef
bouillon
¾ cup sliced
carrots
½ cup diced
green pepper
½ cup
reserved pineapple syrup
2T
cornstarch
2T soy sauce
Saute beef in hot oil, remove from pan. Add onion, garlic, salt and
pepper, cook for two minutes. Drain pineapple, reserve syrup. Add pineapple,
bouillon, carrots and green pepper, cook five minutes, add meat. Dissolve
cornstarch in soy sauce and reserved syrup, add to meat and vegetables. Cook,
stirring constantly, until
The Mexican
entry here is called Carne Guisada. It seems generally agreed that Guisada
means stew, though I have seen it translated as gravy.
In a bowl this “stew” is good with a heaping dollop of rice in the center
-- but it is often presented as taco filling.
A writer for Texas Monthly tells how a batch disappeared, eaten “all by itself,
mixed with eggs, atop fresh-made grits, and, of course, wrapped in fluffy flour
tortillas and showered with yellow cheese.”
Carne Guisada is a simple dish. Generally it involves beef. Some cooks
use pork, some chicken. Here is how it is made
at Allrecipes site.
The term comes from the Portuguese and is quite a different dish, as this
recipe from the Décor and Dine
blog illustrates.
There is a
bit of a problem with Pearl Barley
Stew with Alsace Bacon as offered by Irish Times
newspaper. You will probably have to go to France, or at least the British
Isles, to find Alsace bacon. So it seems a more available smoked bacon must be
substituted.
Barley, by
the way, is considered an underappreciated super-food. Hulled barley is said to
be more nutritious than pearl barley, which cooks faster.
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