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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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This is basically a Mexican beef stew. It is delicious with beans and rice, in a burrito, or with two over easy eggs over to cure your ills from your last fiesta Ingredients:
6 lbs beef chuck |
2 diced onions |
5 garlic cloves, chopped |
1 diced jalapeno |
1 tablespoon tomato paste |
3 cups beef broth |
2 tablespoons red wine vinegar |
2 bay leaves |
2 tablespoons chili powder |
2 tablespoons cumin |
2 teaspoons oregano |
1 teaspoon smoked paprika |
Directions:
1. Trim beef and cut into 1 cubes make sure that you do not use pieces that are too fatty and reserve some of the beef fat.
2. Turn on oven to 325 degrees.
3. Throw beef fat into 6-7 qt dutch oven over medium low to render fat, remove any remaining meat particles or connective tissue.
4. Raise temperature to medium/ medium high
5. Make sure beef is dry and season cubes with kosher salt.
6. Sear beef in batches on several sides and put in a reserve bowl.
7. When all beef is seared add 2 tablespoons flour in grease left over from beef, and if there is no grease left add of vegetable oil to equal two tablespoons of oil.
8. Lower heat to medium and stir till flour is golden.
9. Add onions and jalapeno, and saute till slightly translucent
10. Add garlic and tomato paste.
11. Add broth and vinegar when tomato paste turns dark red and slightly crusty. Scrape bits from bottom of dutch oven
12. Add remaining ingredients and bring to a heavy simmer
13. Put dutch oven in oven for 2.5 to 3 hours.
14. Depending on the cut of meat and amount of fat you might be able to remove some fat by blotting with a paper towel
15. Adjust with more salt, chili powder, or cumin before serving.
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