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Carne Asada Stew

Tender sous vide beef tips, smoky carne asada seasoning, and a rich marinara base come together in a bold, hearty stew that delivers scratch-quality flavor with minimal kitchen labor.

This Carne Asada Stew puts the fork-tender quality of Sandridge Sous Vide Beef Tips (#471245) front and center, seared to develop a deep crust and simmered in a boldly seasoned base of Tavolini Marinara Sauce (#357507) and Trade East Carne Asada Seasoning (#563866). Sweet bell pepper and caramelized onion round out the body of the stew, while fresh cilantro and a bright lime wedge finish each portion with the kind of fresh, crave-worthy flavor that keeps diners coming back. With no lengthy braise required, this is a high-margin, high-impact dish that executes efficiently and holds beautifully on the steam table.

Ingredients

Prep & Assembly:

  1. Sear the beef tips: Heat a small amount of neutral oil in a large rondeau or brazier over high heat. Add Sandridge Sous Vide Beef Tips (#471245) in a single layer and sear 2 – 3 minutes per side until a deep crust forms. Work in batches to avoid steaming. Remove and set aside.
  2. Sauté aromatics: Reduce heat to medium-high. Add diced onion and bell pepper to the same pan and cook 4 – 5 minutes until softened and beginning to caramelize. Add chopped garlic and cook 1 minute more until fragrant.
  3. Season and deglaze: Add Trade East Carne Asada Seasoning (#563866) and stir to coat the vegetables. Cook 1 minute to bloom the spices. Pour in Tavolini Marinara Sauce (#357507) and stir, scraping up any fond from the bottom of the pan.
  4. Return the beef and simmer: Return seared beef tips to the pan. Stir to combine and bring to a gentle simmer over medium-low heat. Cover and cook 12 – 15 minutes, stirring occasionally, until the sauce has thickened and the beef is heated thoroughly.
  5. Adjust consistency: If the stew is thinner than desired, uncover and simmer an additional 3 – 5 minutes to reduce. If too thick, add a small amount of water or beef stock to loosen.
  6. Portion and garnish: Ladle into 10 oz. portions. Garnish each with rough chopped cilantro and a lime wedge. Serve immediately or hold in a steam table above 140°F.

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