texmex baked beef stew

By Lynn Socko
from San Angelo, TX

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.

serves 4-6
prep time 20 Min
cook time 3 Hr
method Bake

Ingredients For texmex baked beef stew

  • 3 lb
    boneless chuck roast
  • 1 tsp
    each: cumin, mild chili powder, smoked paprika, granulated garlic, granulated onion, black pepper and mexican oregano
  • 3 clove
    garlic, grated
  • 1
    poblano
  • 3
    carrots
  • 1 sm
    onion
  • 1
    rib celery
  • 3
    roma tomatoes
  • 3 c
    beef stock
  • salt to taste

How To Make texmex baked beef stew

  • 1
    Cut 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.
  • 2
    Once 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.
  • 3
    Serve with buttered bread or tortillas and enjoy!

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