Recipes

Mexican Beef Stew

Name: Mexican Beef Stew
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 2 poblano peppers; 2 Tbsp canola or vegetable oil; 2 1/2 pounds beef chuck, (in 2-inch cubes); Kosher salt and freshly ground black pepper; 1 large onion, (diced); 1 Tbsp garlic powder; 2 tsp cumin; 2 tsp dried oregano; 2 Tbsp tomato paste; 1 tsp beef base (or 1 beef boullion cube); 2 cups chunky salsa (I like medium heat); 12 oz amber ale; 2 cups beef stock; 1/4 cup cilantro, (minced); hot sauce, (to taste, optional); 1 cup sour cream; 2 tsp lime zest, (grated); pinch of salt; *cooked rice for serving if desired

6 servings

portions

20 minutes

temps actif

3 hours 20 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 poblano peppers

2 Tbsp canola or vegetable oil

2 1/2 pounds beef chuck, (in 2-inch cubes)

Kosher salt and freshly ground black pepper

1 large onion, (diced)

1 Tbsp garlic powder

2 tsp cumin

2 tsp dried oregano

2 Tbsp tomato paste

1 tsp beef base (or 1 beef boullion cube)

2 cups chunky salsa (I like medium heat)

12 oz amber ale

2 cups beef stock

1/4 cup cilantro, (minced)

hot sauce, (to taste, optional)

1 cup sour cream

2 tsp lime zest, (grated)

pinch of salt

*cooked rice for serving if desired

Instructions

Place the poblano peppers over an open flame (on a gas stovetop or grill) and char on all sides, turning frequently.

Place the charred peppers in a bowl and cover tightly with plastic wrap.

Season the beef cubes generously with seasoned kosher salt and pepper. Heat the oil over med/high heat in a dutch oven or large heavy bottomed pot. Brown the beef in batches in the dutch oven, taking care not to overcrowd the pot. Set browned beef aside on a plate.

Add the onion and saute until softened, about 4 minutes.

Stir in the garlic powder, cumin and oregano and saute until fragrant, about a minute. Add the tomato paste and beef base. Stir well.

Remove the charred skin from the poblano peppers and the peppers lightly. Open the peppers and remove the seeds. Roughly chop the peppers.

Stir in chopped poblano peppers, salsa, beer, and stock. Bring to a boil and reduce to a simmer and add in the browned beef and any juices. Cover and simmer for 2 1/2 hours, stirring occasionally.

Uncover and simmer for 20-30 mins, season if needed. Stir in cilantro and hot sauce if desired.

While the stew cooks, combine the sour cream, lime zest, and salt for the lime crema. Stir well and store in the refrigerator until ready to serve.

Serve over rice with a dollop of lime crema and a sprinkle of cilantro.

Nutrition

Taille de Portion

Calories

463 kcal

Lipides Totaux

30 g

Lipides Saturés

12 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

124 mg

Sodium

971 mg

Glucides Totaux

14 g

Fibres Diététiques

2 g

Sucres Totaux

6 g

Protéines

33 g