Chile Colorado Beef Stew

21 March 2020 Bookmark • 0

Chile Colorado – this rich and hearty stew recipe is lip-smacking properly! Beef stew meat simmered in a Mexican fashion purple chile sauce till fall-aside gentle.

Chile Colorado is scrumptious served by means of itself, with tortillas or rice and perfect for making shredded beef tacos and beef burritos! I am supplying commands so you could make this tasty Chile Colorado on the stove pinnacle, inside the oven or within the slow cooker!

Chile Colorado Beef Stew

This easy beef stew recipe starts with entire dried chiles, tomato and spices which can be mixed into a taste-packed crimson chile sauce.

Sure, this Chile Colorado is the real deal! No canned sauce here! However, don’t let that forestall you or intimidate you. I've some shortcuts and easy instructions as a way to make this scrumptious actual Mexican dish a breeze to make!

INGREDIENTS :

For The Chile Paste :

3 dried Guajillo chiles see notes about chiles
4 dried New Mexico Chiles
2 dried Chile de Arbol chiles
4 cups chicken broth or beef stock, divided
1 tomato roasted see notes

For the Chile Colorado Beef Stew :

4 pounds beef chuck, cut into 1-inch chunks see notes
Salt and ground black pepper to taste
2 tablespoons olive oil, vegetable oil or canola oil
1 medium onion, diced
6 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
1/4 teaspoon ground all spice
2 tablespoons apple cider vinegar
2 tablespoons masa harina
1 teaspoon chicken bouillon (optional)
Salt and pepper to taste

INSTRUCTIONS :

To Make the Red Chile Sauce :

Remove the stems and seeds from the chiles.
Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total - in 2 intervals of 15 seconds each.
Heat 2 cups of chicken broth until warm - you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.
When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.

To Make the Chile Colorado Beef Stew :

Season the beef with salt and ground black pepper to taste.
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown. You may need to do this in batches to prevent over crowding the pot. Remove the seared beef to a plate and set aside.
When you are done searing all the beef, add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.
Return the beef and any collected juices back to the pot. Add the red chile sauce and the remaining broth and 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 the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.

If Cooking In the Oven :

Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.

If Cooking In the Slow Cooker :

Place the seared beef, saute onions, garlic and spices into the slow cooker. Add the chile paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the 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 cup of the cooking liquid (beef juices) until the mixture is smooth. You can also use broth or water, if preferred.
Stir the masa harina slurry mixture and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 - 15 minutes).
Check for seasoning and add the chicken bouillon (optional) or salt and pepper, if needed. Serve,