Venezuelanvegetariangluten-freevia groq
Pabellón Criollo
A hearty and comforting Venezuelan stew made with shredded beef, plantains, and beans, served with rice and topped with shredded cheese and sliced avocado.
⏱60 min🍽4 servings📊medium
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Ingredients
- ●1 pound Ground beef80% lean
- ●2 Plantainsripe
- ●1 cup Kidney beans, drained and rinsed
- ●1 medium Onion, chopped
- ●2 cloves Garlic, minced
- ●2 tablespoons Tomato paste
- ●1 teaspoon Chili powder
- ●to taste Salt
- ●to taste Black pepper
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- 3
Add the onion, garlic, chili powder, salt, and black pepper to the pot and cook until the onion is translucent.
- 4
Add the tomato paste and cook for 1 minute.
- 5
Add the plantains and cook for 5 minutes.
- 6
Add the kidney beans and beef broth to the pot and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 20 minutes.
- 8
Serve the stew over rice, topped with shredded cheese and sliced avocado.