Philipino Stew

"For a few years, before the war, my friend's father worked as a professional painter & wallpaperer, assisting a fellow of Russian descent in these endeavors, which took them to the houses of Hollywood's elite. The Russian was a little erratic in producing paychecks, but made up for this (to an extent) by cooking beautiful feasts for my friend's parents occasionally. This is one of his recipes, and a perfect one it is: very few ingredients, fast to put together, and a complete meal along with some good bread. Oh, and by the way: we have no idea why it's called Filipino Stew."
 
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Ready In:
1hr
Ingredients:
4
Serves:
4-6
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ingredients

  • 1 12 lbs beef
  • 3 leeks
  • 1 12 lbs zucchini, trimmed, quartered lengthwise & sliced in 1/2-inch pieces
  • 2 -3 large tomatoes, in 1/2-inch dice
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directions

  • Note: Salt and pepper can be added to each ingredient to taste as it cooks.
  • Trim the fat off the beef and cut it into 3/4-inch cubes.
  • Wash all vegetables thoroughly (especially the leeks).
  • Trim the leeks and slice into inch-long pieces.
  • Trim and quarter the zucchini lengthwise, then slice them into half-inch pieces.
  • Dice the tomatoes into half-inch chunks.
  • Melt 2 T. butter in a large skillet. Sauté leeks until almost tender. Remove.
  • Brown the steak cubes in the skillet.
  • Add the leeks and a small amount of water (just enough to keep it from sticking). Cook about 5 minutes.
  • Add the diced squash, spreading it over the top of the steak and leeks. Cover and cook for about 10 minutes, until the squash is barely tender.
  • Spread the diced tomatoes over the squash, cover and cook another 5 minutes. Serve hot, with bread if you want.

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