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| Beef Stew with Chile Sauce |
| This hearty stew uses the fruity, slightly smoky ancho chile (dried poblano) as its base, with cumin and oregano the primary seasonings. Serve with tortillas, rice, and refried beans. If desired, sprinkle with grated fresh Mexican cheese and chopped sweet onions. |
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| Base SKU: |
839 |
| Cuisine: |
Mexican |
| Prep Time: |
30 Minutes |
| Cooking Time: |
3 Hours |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Heat 1 tablespoon oil in a large Dutch oven; brown the beef in 2 or 3 batches. Transfer meat to another dish as it is browned. |
| 2. |
After the last batch has been transfered, pour ; cup of stock into the Dutch oven to "deglaze" the pan, scraping bits of meat from the bottom of the pan with a wooden spoon. Pour this mixture over the reserved meat in the dish. |
| 3. |
In a separate saucepan, bring remaining stock to a boil. Remove from heat. Tear chiles into small pieces and add to the stock, soaking for 20 minutes. Drain chiles, reserving the stock. |
| 4. |
In a blender or food processor, process the soaked chiles, pepper flakes, tomatoes, onions, garlic, and tomato paste until smooth; reserve. |
| 5. |
Preheat the oven to 300;F. Heat 2 tablespoons of oil in the Dutch oven over medium heat. Add the cumin and cook for 1 minute. Add the flour and oregano and cook for another minute. |
| 6. |
Add the chile and tomato mixture and the reserved chile liquid to the Dutch oven. Cook for 10 minutes over medium heat, stirring occasionally. Add the sugar and season to taste with salt and pepper. |
| 7. |
Add the meat to the sauce, stirring gently to coat the meat well. Cover the dutch oven and bake for 2-1/2 hours or until meat is tender. |
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