Description
Savory Chile Colorado Beef Stew That Warms Your Soul
Ingredients
Scale
- 4 pieces Guajillo chiles
- 2 pieces Ancho chiles
- 1 piece Árbol chile (use sparingly)
- 1 medium Yellow onion
- 1 teaspoon Dried oregano
- 3 cloves Garlic
- 1 teaspoon Ground cumin
- 2 pounds Beef stew meat (chuck shoulder or roast)
- 1/2 cup All-purpose flour
- 1 teaspoon Kosher salt (divided)
- 1/2 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 4 cups Beef broth
- 1 piece Bay leaf
Instructions
- Prepare the Sauce: Start by adding the guajillo chiles, ancho chiles, árbol chile, and yellow onion into a medium pot. Cover them with water and bring to a boil. Once boiling, remove from heat, cover, and let sit for 20 minutes to soften.
- Blend it Smooth: Transfer the softened chiles and onion to a large blender. Include 1 cup of the chile-soaked water, oregano, 1 teaspoon of salt, garlic, and cumin. Blend until everything is smooth, adding beef broth as needed for a creamy consistency. Set aside.
- Coat the Meat: In a large bowl, toss the beef stew meat with flour, the remaining ½ teaspoon of salt, and black pepper. This prepares the beef for browning and adds flavor.
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add half of the coated meat and brown it on all sides, which should take about 5 minutes. Transfer this browned beef into a bowl and repeat with the remaining meat.
- Combine Ingredients: Add all the browned beef back into the pot. Pour in the blended red chile sauce, beef broth, and bay leaf. Stir everything to combine, then bring to a boil. Reduce the heat to a simmer, cover, and let it cook for 45 minutes or until the meat is tender.
- Thicken the Sauce: Once cooked, uncover the pot, taste, and adjust with more salt if necessary. Raise the heat to medium and let it cook for an additional 15 minutes, allowing the sauce to reduce and thicken. If you prefer a thicker sauce, feel free to cook longer.
- Serve and Enjoy: Discard the bay leaf and enjoy this delicious Chile Colorado with sides of Mexican rice and beans for a complete meal.
Notes
- This dish pairs well with Mexican rice and beans.
- Adjust the spiciness by adding or reducing the árbol chile.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Chile Colorado, Beef Stew, Mexican Cuisine