Tex-Mex Beef Stew
For a bread side item, I purchased a fresh loft of french bread from the deli. It went well with the beef stew.
Also, cut up the baby carrots in small amounts to allow even distribution in the pot. Plus, it allows the carrots to cook fully through. ;)
1/2 call-purpose flour
3 tspancho chili powder
1 lbbeef chuck roast
3 Tbspvegatable oil
1/2 slicelarge onion, chopped
3 clovegarlic, miniced
1 can(s)(14.5 ounces) beef broth
1 can(s)(14.5 ounces) stewed tomatoes
1 tspdried oregano
1/2 bag(s)peeled baby carrots
1 bag(s)frozen roasted red & green peppers with onions
1 can(s)(4.25 ounces) diced green chili (hatch chili perferred)
How to Make Tex-Mex Beef Stew
- In a shallow plate dish, mix together flour, 2 teaspoons Ancho Chile Powder and salt. Coat beef cubes with flour mixture. Reserve any remaining flour mixture.
- In a large pot or Dutch Oven, heat 2 tablespoons vegetable oil over high heat. Add beef, working in batches to avoid crowding pot; cook, turning, until all sides are browned, about 5-8 minutes. Set meat aside on a platter and repeat. I used a pan, on low heat to keep the meat cooking.
- Heat remaining 1 tablespoon oil in same pot. Add onion and garlic; cook over medium heat, stirring to keep garlic from burning, until onion is softened, 3-5 minutes. Stir in reserved flour mixture from Step 1.
- Stir in beef and any juices, beef broth, stewed tomatoes and oregano. Bring to boiling. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
- Add carrots and remaining teaspoon Ancho Chile Powder; simmer, covered, 20 minutes or until carrots are tender. Add pepper/onion mixture and chiles; heat through for another 5-7 minutes or until peppers are no longer frozen.