Chipotle Beef Stew Recipe

July 23, 2008 in Recipes by danky

“Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery,” says B. Fairbrother of Chicago, Illinois. “My Mexican neighbors were the inspiration.”


Active time: 30 min Start to finish: 2 hr

Makes 4 servings.

INGREDIENTS

  • 1 1/2 lb boneless chuck roast, trimmed and cut into1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 14- to 16-oz can whole tomatoes, including juice
  • 1 to 2 canned chipotle chiles
  • in adobo plus 1 to 2 tablespoons adobo sauce from can
  • 1/2 cup water
  • 15 1/2-oz can hominy,rinsedaccompaniment: warm flour tortillas

    DIRECTIONS

    Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes.
    Pur
e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.

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