Mexican Beef Stew

TOTAL TIME: 4 hr 20 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 3 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

STEW:
  • 6 ancho chiles
  • 2 cups beef stock
  • Vegetable or olive oil, for drizzling
  • 4 ounces smoky good quality bacon, chopped
  • 2 pounds beef top round, cut into bite-size chunks
  • Kosher salt and freshly ground black pepper
  • 2 medium onions, finely chopped
  • 4 large cloves garlic, finely chopped or grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • About 2 teaspoons unsweetened cocoa
  • About 1/2 teaspoon ground cinnamon
  • About 1/2 teaspoon ground cloves
  • 1 (12-ounce) bottle Mexican-style lager beer (recommended: Negra Modelo)
  • 1 (14-ounce) can whole, diced or crushed fire-roasted tomatoes
  • 1 tablespoon honey
  • Juice of 1 lime
    SERVING:
    • Warm or charred tortillas or rice
    • Black beans
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    Directions

    This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.
    Preheat the oven to 275 degrees F.

    Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute. Cook's Note: Use a little water to supplement if stock alone will not cover peppers.

    Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.

    In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.

    Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

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    4

    Newest Ratings and Reviews

    Read all 5 reviews

    • on January 13, 2012

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      My husband and I loved this too. We love Mexican food and mole sauces. I also used chuck instead of round because it has more flavor, although I followed the recipe to the letter otherwise. The depth of flavor from the anchos along with the beer was amazing. The sauce was so good I didn't mind having a lot of it. I have made this dish several times and it's consistently excellent. I serve it over rice pilaf and beans, but polenta sounds great too. I definitely recommend serving it with soft tortillas or tortilla chips, sour cream, cilantro and lime wedges.

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    • on October 18, 2011

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      My husband and I loved this! We eat a lot of Mexican food. I made 2 small changes-I used chuck instead of round (I just like the flavor better and I substituted New Mexican red chiles for half the anchos. It was soupy but I served it on polenta which made the broth creamy goodness! I will definitely make this again.

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    • on October 14, 2011

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      I too agree, this should be called mole beef stew. If you dont care for mole you should steer clear of this one. I also cut down to 1 tbsp of cocoa as I'm not a big mole fan. Half way through the baking process check to see if the stew is too loose for your taste, if so uncover.
      I'll have to say this dish is very tasty, just not my cup of tea.

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