Sunday, January 2, 2011

Southwestern Blizzard Stew

Not sure if you've heard, but we've had a blizzard here in NYC.  Luckily, I was able to get back from Florida in time to miss this and this. Whew, what a relief! Poor Mr. Officer though was not so lucky and had to work his emergency response magic in the terrible storm.  The weather was so bad that he had to leave his car at work and walk part of the way home through waist deep snow which made from one grumpy guy.  Well at least he had this soup waiting for him after a hard day's work!

Southwestern Blizzard Stew
·         1 lb ground meat
·         2 carrots, diced
·         2 shallots, diced
·         ¼ c. bourbon
·         1 can fire roasted tomatoes with chiles
·         1 can diced tomatoes
·         1 can black beans, drained and rinsed
·         2 cans corn
·         1 can beef broth
·         1 packet of taco seasoning
·         1 packet of ranch dressing seasoning
·         Salt & Pepper
·         1 tbsp olive oil
·         Shredded cheese (for garnish)

1.       Brown meat in dutch oven over high heat. Remove meat from pan and drain on paper towels.
2.       In same pan, heat oil over high heat and brown carrots & shallots with salt & pepper for about 5 minutes. Deglaze the pan with bourbon and continue to cook the veggies 1 – 2 minutes more.
3.       Add both cans of tomatoes and corn (with liquid) as well as the black beans and beef broth.  Stir in the seasonings packets and bring soup to a boil.
4.       Reduce heat to medium low and simmer for about an hour, stirring approximately every 20 minutes. Garnish with shredded cheese and serve with crusty bread.
Psst - don't mind the terrible photograph, I'm still getting the hang of this thing and obviously have zero future as a food stylist.

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