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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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In 'Braises and Stews' by Tori Ritchie Ingredients:
3 lbs beef stew meat, preferably chuck, trimmed of excess fat |
kosher salt |
vegetable oil |
1 large yellow onion, thinly sliced |
1/4 cup mild chili powder |
1 (14 1/2 ounce) can chopped tomatoes |
Directions:
1. Cut the meat into 1-inch pieces, rinse, and pat dry with paper towels.
2. Sprinkle with salt.
3. Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
4. When oil shimmers, add enough meat to cover bottom in 1 layer.
5. Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
6. Turn and brown on the other side, about 5 minutes more.
7. Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.
8. When last batch of meat has been removed, add the onion to pot and cook, stirring, until softened, about 3 minutes.
9. Return meat and any accumulated juices to pot and sprinkle in the chili powder and a pinch of salt.
10. Add the tomatoes and 1 1/2 cups water and let come to a boil; decrease heat , cover, and simmer until meat is very tender, 1 1/2 to 2 hours (check occasionally to make sure liquid doesn't evaporate; if sauce appears dry, add more water 1/4 cup at a time).
11. Remove from heat and let stand 5-10 minutes to settle flavors, then salt to taste before serving.
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