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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well. Ingredients:
1 lb stewing beef |
1 large onion, chopped |
3 garlic cloves, chopped (more or less to taste) |
4 cups low sodium beef broth (water can be substituted, adjust seasonings) |
1 tablespoon chili powder |
1 tablespoon comino |
2 teaspoons salt |
1 teaspoon black pepper |
1/3 cup flour |
1/3 cup vegetable oil |
flour tortilla |
fresh cilantro, stems removed |
chopped onion |
shredded cheddar cheese |
sour cream |
Directions:
1. Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
2. Add onion and garlic and cook until onions are translucent.
3. Add stock, chili powder, comino, salt, and pepper.
4. Bring to a simmer and cook for 2-3 hours or until beef is very tender.
5. In a separate skillet mix flour and oil together to form a roux.
6. Cook over medium high heat until a dark beige color, about 5 minutes.
7. Be careful not to let it burn.
8. Carefully add roux to stewed beef.
9. Be very careful because it can splatter.
10. Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
11. Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
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