Name: Classic Red Chile Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Southwestern
Ingredients: 2 lbs beef stew meat, cubed; 2 tablespoons vegetable oil; 1 large onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 4 cups beef broth; 2 cups diced tomatoes; 2 tablespoons ground cumin; 2 tablespoons chili powder; 2 teaspoons dried oregano; 2 bay leaves; Salt and pepper, to taste; 2 large potatoes, peeled and diced; 2 cups diced carrots; 1 can kidney beans, drained and rinsed; Fresh cilantro, for garnish; Lime wedges, for serving

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
In the same pot, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to release any browned bits.
Add the cumin, chili powder, oregano, bay leaves, salt, and pepper. Bring the mixture to a simmer.
Return the browned beef to the pot, along with the diced potatoes and carrots. Cover and let the stew simmer gently for about 1.5 hours, stirring occasionally.
Add the drained kidney beans and continue to simmer for an additional 30 minutes, or until the beef and vegetables are tender.
Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving.
Ladle the Classic Red Chile Stew into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the stew.

Ingredients

Instructions

Nutrition Facts

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