This Irish Stew with Cheddar Dumplings is a great comfort meal made with Gary’s QuickSteak
Carne en su Jugo
Carne en su Jugo (or meat in its juices) is a flavorful stew native to Mexico. In this version, we used Gary’s QuickSteak Sirloin Beef alongside traditional ingredients to create the ultimate comfort dish!
Gary’s QuickSteak Sirloin Beef
Carne En Su Jugo
- 1 12 oz package Gary’s QuickSteak Sirloin Beef
- 1 pkg Wow! Seasoning (included with Gary’s QuickSteak)
- 1/4 tsp Ground Black Pepper
- 6 slices Bacon, cut in 2” pieces
- 3-4 Tomatillos, husks removed, quartered
- 2-3 Serrano chili peppers, seeded and chopped
- 1 large clove Garlic, crushed
- 1/2 C Water
- 3 C Beef Broth
- 2 cans Pinto Beans (15.5 ounce)
- 1/2 Onion, diced
- 6 Tbsp chopped Cilantro
- 1 Lime, cut into wedges
- Combine the serrano peppers, crushed garlic, tomatillos, and water in a small saucepan over high heat to bring to a boil. Cover and lower heat to medium-medium low and simmer for 10 minutes.
- Remove pan from heat and allow to cool. Pour the boiled contents into a blender or food processor. Blend until smooth. Set aside.
- Cook the bacon in a large, heavy 3-quart stockpot until crisp–about 10 minutes. Remove and drain on a paper towel-lined plate. Pour all but one tbsp bacon grease from pot into a heatproof container.
- Place QuickSteak Sirloin beef into stockpot. Sauté until meat begins to steam on the top and turn meat over and break apart with spatula. Add Wow! Seasoning and black pepper.
- Pour the tomatillo mixture over the cooked beef and seasonings. Stir together and bring to a boil.
- Add beef broth and 2 cans of pinto beans into the beef mixture. Reduce heat to medium. Cover and bring to a simmer.
- When heated through, stir cooked bacon into the beef mixture and then add to bowls. Garnish each bowl with cilantro, diced onion, and a lime wedge.