Venezuelan Empanada Stew
A hearty German-inspired stew made with empanadas, adding a Venezuelan twist with the use of nutty and sweet flavors from the dates.
Ingredients
- ●4 empanadasany type of empanada will do
- ●1 cup nuttychopped nuts of your choice (e.g. walnuts, almonds)
- ●6 datespitted
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 tsp caraway seedsgerman spice
- ●2 tbsp tomato pastecanned
- ●2 cups vegetable brothlow-sodium
- ●1 cup beef brothoptional (to add a meaty flavor)
- ●1 tsp brown sugarto balance the flavors
Instructions
- 1
Heat oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the nutty and caraway seeds, and cook for 1 minute.
- 5
Add the tomato paste and cook for 1-2 minutes.
- 6
Add the vegetable broth, beef broth (if using), and brown sugar. Stir to combine.
- 7
Add the empanadas and dates to the pot. Bring to a simmer.
- 8
Reduce the heat to low and let it cook for 20-25 minutes, or until the empanadas are tender.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with chopped fresh herbs (if desired).
- 11
Optional: Serve with a side of rye bread or potatoes for a more filling meal.