Ron's Spicy Beef & Lamb Stew

This dish was inspired by the laziness of not wanting to cook separate entrée items for an early dinner. So what's the solution? Just throw it in the pot! By paying an unexpected visit to my favorite Spanish market and grabbing produce from the fridge, this is what it turned out to be. Quite tasty if I may say so myself! This version includes some of my favorites so for those who want to experience what a version from Ron's kitchen tastes like, see below. However for those who don't like certain things, definitely feel free to add your own flare to it!

1 package of chuck roast
Stewing lamb
2 cans of diced tomatoes with green chiles

1 package of portabella mushrooms

1 whole white or red onion (your preference)

½ bag of spinach

1 can of French style green beans

½ bag of baby carrots

½ cup of sofrito

4 tbsp canola oil (to sauté sofrito in)

6 parts water (feel free to use tomato cans)

3 tbsp of salt

¼ cup of curry powder

Start with heating the canola oil in your stock pot on medium low heat. Once the oil is heated place the sofrito in the pot and let it sauté for about 5 minutes, mixing frequently to avoid burning. Stir in your cans of tomatoes w/ green chiles and add your 6 parts water to the pot (this should fill the pot to about the half way mark. It if doesn't add a bit more). This will become the base and stock of your stew. Add your salt and curry powder and stir well. Allow your stock to come to a boil (it will start to smell DELICIOUS already by this point!)

While the broth is starting to heat up to a boil you can start to chop up your meet into medium or small cube sizes (your preference). Add meat to the boiling water and stir. Allow this portion of the stew to cook for about 1 hour on medium heat. After an hour add your carrots, green beans, and mushrooms and reduce heat to medium low, cover pot and let it cook for another hour. During the last 30 minutes of cooking add spinach to the top of the stew and cover.

There you have it folks a very tasty soup great for anytime throughout the year. Who said the stew was just for the winter time? Enjoy!