texmex baked beef stew
This screams comfort food on a cold winter day. I intended to add potatoes at some point but forgot, and we all agreed no potatoes were needed. Good ole meat and vegetables with LOADS of flavor.
prep time
20 Min
cook time
3 Hr
method
Bake
yield
4-6 serving(s)
Ingredients
- 3 pounds boneless chuck roast
- 1 teaspoon each: cumin, mild chili powder, smoked paprika, granulated garlic, granulated onion, black pepper and mexican oregano
- 3 cloves garlic, grated
- 1 - poblano
- 3 - carrots
- 1 small onion
- 1 - rib celery
- 3 - roma tomatoes
- 3 cups beef stock
- - salt to taste
How To Make texmex baked beef stew
-
Step 1Cut roast into preferred size cubes. Place in a large oven proof skillet or dutch oven and brown in about 2 tbsp olive oil. As meat is browning add all dried spices and mix together. Dice poblano, carrots, onion, tomato, and celery and grate or mince garlic. Add to browning meat. -
Step 2Once meat is fairly well browned add about 1-2 c of beef stock to skillet, cover tightly and place in 325° oven. Bake for about 3-4 hrs checking about half way through and add more beef stock if needed. Do not let all of the liquid cook out! You can thicken the broth with a flour and butter roux, or a cornstarch water mix, but we ate it with the thin broth straight out of the skillet.
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Step 3Serve with buttered bread or tortillas and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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