Venezuelan Black Asado
A rich, savory beef stew with a dark, glossy sauce, sweet onion, and a hint of chili. This weeknight-friendly version captures the essence of the classic asado negro with a shorter ingredient list.
- Total time
- 45 min
- Servings
- 4
- Calories
- 480
- Protein
- 35g
Ingredients
- 1.5 lb beef chuck
- 1 large onion
- 1 whole chili pepper
- 1 cup corn
- 2 tbsp brown sugar
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Cut the 1.5 lb beef chuck into 2-inch chunks and pat dry with paper towels. Season generously with the 1 tsp salt.
- 2
Heat the 2 tbsp olive oil in a heavy pot over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 8 minutes per batch. Do not crowd the pan.
- 3
Reduce heat to medium. Add the 1 sliced onion and 1 whole chili pepper (seeded and minced) to the pot. Cook, stirring, until the onion is soft and golden, about 5 minutes.
- 4
Sprinkle the 2 tbsp brown sugar over the onion and stir for 1 minute until it melts and darkens slightly.
- 5
Pour in the 2 cups beef broth, scraping up any browned bits from the bottom. Return the beef to the pot. Bring to a simmer, then cover and cook over low heat until the beef is tender, about 30 minutes.
- 6
Stir in the 1 cup corn and cook uncovered for 5 more minutes, until the corn is heated through and the sauce has thickened slightly. Taste and adjust salt if needed.
- 7
Serve hot, spooning the dark sauce over the beef and corn.
Tools you’ll need
- heavy pot or Dutch oven
- chef's knife
- cutting board
- wooden spoon
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