Mexican beef stew in red chile-garlic sauce
10
Points®
Total Time
1 hr 27 min
Prep
22 min
Cook
1 hr 5 min
Serves
6
Difficulty
Moderate
This hearty Mexican beef stew recipe has bold flavors, lean beef, and a chile-garlic sauce that is so good, you'll want to scoop every last bit of it up with the stew’s potatoes or the spoon. Just like roasting deepens the flavor of fresh chiles, toasting dried chiles enhances their flavor, too. Pan-roasting the unpeeled garlic cloves imitates the effect of slow roasting a whole head of garlic in the oven, but this method does it in a fraction of the time. It produces garlic that is soft (but not quite as buttery soft as in the oven) and more mellow in flavor. The chiles and garlic serve as the base for the richly flavored sauce.
Ingredients
Dried ancho pepper
4 item(s), stems removed and seeds shaken out
Water
2 cup(s)
Garlic
8 large clove(s), not peeled
Canned chipotle pepper
1 Tbsp, chopped
Olive oil
2 tsp
Onion
1 large, chopped
Tomato paste
2 Tbsp
Uncooked lean beef bottom round roast
24 oz, cut into 1 1/2-inch cubes
Carrots
2 large, peeled and cut into 1-inch pieces
Uncooked new potatoes
12 potato(es), red, scrubbed, not peeled, halved
Ground cumin
½ tsp
Ground cinnamon
¼ tsp
Table salt
½ tsp