Login
Create Account
Mexican Beef Stew in Red Chile-Garlic Sauce
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Adapted from a weightwatchers recipe. It's spicy, if you're sensitive, use a little less of the peppers. The sauce is so good, you might want to serve bread to scoop up extra sauce.
-
Main Ingredient
Beef stew meat, Top Round, or chuck roast
-
Category: Main Dish
-
Cuisine: Mexican
-
Prep Time: 25 min(s)
-
Cook Time: 120 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Beef round will be done in 30-45 minutes, chuck in about 90 minutes, and store-packed stew meat will vary within those times. Check beef every 30-45 minutes so you don't overcook.
-
Posted By: mrsbean
-
Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 1/2 teaspoons - ground cumin
- 1/4 teaspoons - ground cinnamon
- 1/2 teaspoons - salt
- 4 - dried ancho peppers remove stems and shake out seeds
- 2 cups - water
- 8 - large garlic cloves not peeled
- 1 tablespoons - canned chipotle peppers in adobo chopped
- 2 teaspoons - olive oil
- 1 - large onion chopped
- 2 tablespoons - canned tomato paste
- 1 1/2 pounds - beef cut in 1-1/2 inch cubes
- 2 - large carrots peeled and cut in 1-inch pieces
- 12 - small red potatoes scrubbed, not peeled, halved
Directions:
1. Cut open ancho peppers with scissors so they lay flat. Place in a large skillet over med-hi heat and toast, pressing them flat with a spatula, for 30 seconds per side. Place chiles in a large bowl with the water and set aside.
2. Add garlic to same skillet and roast in its skin, letting skin blacken, turning as needed, about 4-5 minutes. When garlic is cool enough to handle, remove skin.
3. Remove chiles from water and reserve liquid.
4. Place soaked chiles, shipotle, peeled garlic and 3/4 of reserved water in a blender. Blend on high, pulsing on and off, to make a smooth sauce. Add more water as needed to make a loose sauce; set aside till ready to use.
5 Heat oil in large pot over med-hi heat. Add onion and cook until it begins to brown, about 3-5 minutes. Add tomato paste and cook for 2-3 minutes more. Pour chile-garlic sauce over onions and stir to combine.
6. Add beef, carrots and potatoes to pot, stir. Cover and cook 30 minutes, then season with cumin, cinnamon and salt, and add 1/4 cup more water if stew seems dry. Reduce heat to low, cover pot and cook until meat and vegetables are tender, 15-90 minutes more.
Comments