Chile Colorado Beef Stew
Description
This Mexican style stew is comfort food with a capital C. It's absolutely perfect with its tender meat in a delicious red chile sauce. Serve with rice, if desired.
Ingredients
Chile Paste:
3 dried Guajillo chiles*
4 dried New Mexico Chiles*
2 dried Chile de Arbol chiles*
4 c. chicken or beef broth/stock, divided
1 tomato roasted, see how to roast below (or a 15 oz. can of roasted tomatoes)
Chile Colorado Beef Stew:
4 lb. beef chuck, cut into 1-inch chunks (or stew meat)
salt and black pepper, to taste
2 T. olive oil, vegetable or canola oil
1 medium onion, diced
6 garlic cloves, minced
1 T. ground cumin
2 t. dried oregano
1/4 t. ground allspice
2 T. apple cider vinegar
2 T. masa harina (A gluten free product used as a thickening agent with a very authentic Mexican corn flavor)
1 t. chicken bouillon, optional
salt and pepper, to taste
Directions
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Red Chile Sauce:
Remove stems and seeds from chiles, wearing gloves if skin is sensitive.
Place chiles on a microwave-safe plate; microwave on High for 30 seconds total, in 2 intervals of 15 seconds each.
Heat 2 c. chicken stock/broth until warm, in the microwave, if desired. Submerge the chiles into the stock/broth; cover; microwave for about 2 minutes.
Place chiles and liquid into a blender; process until smooth, for about 2 minutes; set aside. Tip: When blending hot liquids, hold the blender lid down with a kitchen towel to prevent the lid from popping up violently!
Chile Colorado Beef Stew:
Season beef with salt and pepper, to taste.
In a large pot or Dutch oven, heat oil over medium-high heat; add beef in a single layer; sear on all sides until the beef turns a golden brown. Do this in batches to prevent over crowding the pot. Transfer to a plate; set aside.
When finished searing the beef, add the onions to the pot, adding more oil if needed; saute for about 3 - 4 minutes or until onions become soft and translucent. Add garlic; cook for 1 minute. Add spices; cook for 1 minute, stirring constantly.
Return beef and any juices back to the pot; add the red chile sauce and remaining broth; stir to combine; bring to a boil. (If cooking in the oven or in the slow cooker, you can follow the instructions below).
Once boiling, reduce heat to low; cover; cook stirring occasionally for about 1 1/2 hours or until beef is tender.
If Cooking in the Oven:
Preheat oven to 320 degrees. Place the covered pot in the oven; cook for 1 1/2 hours or until beef is tender.
If Cooking in the Slow Cooker:
Place seared beef, sauted onions, garlic and spices into the slow cooker; add the chile paste and broth; cook on Low for 7 - 8 hours or on High for 4 - 5 hours or until beef is tender.
After the beef is tender, for all methods:
Make a Masa Harina Slurry:
In a small bowl, mix the masa harina with 1/4 c. beef cooking liquid/juices, until the mixture is smooth. Broth or water can be used, if preferred.
Stir the masa harina slurry mixture and vinegar into the beef stew; simmer on the stove top for 5 minutes. If using the slow cooker, set it to High; simmer for 10 - 15 minutes.
Taste to check for seasoning; add the chicken bouillon, if desired or salt and pepper, if needed.
Serve.
8 servings.
How to Roast a Tomato:
Heat a small cast iron skillet over high heat. Add the tomato; cook, turning often until lightly charred. Or char the tomato in the oven under the broiler, turning it often.
Tip:
A combination of dried chiles or just one or two types can be used. If using only one type, use New Mexico chiles or dried ancho chiles.