Mexican Beef Stew

• 份量: 6 servings
• 准备时间: 20 minutes
• 总时间: 3 hours 20 minutes

配料

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

步骤

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.

营养

• 卡路里: 463 kcal
• 总脂肪: 30 g
• 饱和脂肪: 12 g
• 胆固醇: 124 mg
• 钠: 971 mg
• 总碳水化合物: 14 g
• 膳食纤维: 2 g
• 总糖: 6 g
• 蛋白质: 33 g