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San Pedro Sula-simmered Beef

A slow‑cooked Honduran beef stew with tomatoes, green chilies, and spices, served with tortillas or tacos.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

San Pedro Sula-simmered Beef

Time1 to 1.5 hours

Ingredients

Directions

Prepare the stew

  1. Cut the meat into 1-inch pieces.

  2. Brown the meat in olive oil.

  3. Add the onion and garlic, cooking until soft.

  4. Sprinkle the flour over the browned meat and cook for 2 minutes.

  5. Add the remaining ingredients and stir.

Simmer

  1. Cover and simmer on very low heat for 1 to 1.5 hours, checking and adding water or wine as needed. Stir occasionally.

Serve

  1. To serve, garnish the stew with sour cream or plain unsweetened yogurt.

  2. Serve on tortillas or tacos with cheese, lettuce, diced tomatoes, and your favorite finishings.

Nutrition, whole recipe (rough)

947Calories
42 gProtein
31 gFat
116 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Cumin1 tsp ground (2.1g)8
Clove1 tsp ground (2g)7
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef bottom round
Becomes tender and flavorful during long, slow simmering.
White flour
Thickens the stew's cooking liquid as it browns and simmers.
Stewed tomatoes
Add acidity, moisture and body to the sauce.
Red wine
Adds acidity and depth of flavor to the braising liquid.
Onion and garlic
Build savory sweetness and aroma as they soften in oil.

The step that matters

Simmer on very low heat. Tough cuts like bottom round need long, gentle cooking to break down connective tissue. Boiling vigorously toughens the meat and can scorch the thickened base, so keep the heat low and the liquid barely moving.

Swap the clove

How well each one fits the dish's main ingredients (beef, olive, onion, garlic, flour, tomato, red wine):

  1. Thymefits better
  2. Cuminfits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against beef, olive, onion, garlic, flour, tomato, red wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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