Southwestern Braised Beef |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This delicious stew from Canadian Living can also be made in the crock pot; just omit the two cups of water or else it will be more like a soup! Cook on high for 4 to 5 hours. The recipe also calls for ancho chili powder which is not widely available. If you can get it, by all means add it for a little extra kick, but it is perfectly fine without as well. Serve with basmati rice and a nice green salad. Ingredients:
1 (19 ounce) can red kidney beans, drained and rinsed |
2 lbs boneless bottom round roast, cut into 3/4-inch cubes |
1/4 cup chili powder |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 teaspoon dried oregano |
1 teaspoon dried ancho chile powder (optional) |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
3 tablespoons vegetable oil |
2 onions, chopped |
4 garlic cloves, minced |
1 (28 ounce) can diced tomatoes |
1 teaspoon salt |
1/2 teaspoon granulated sugar |
Directions:
1. In a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
2. Set aside.
3. In a Dutch oven or large saucepan, heat the remaining oil over medium-high heat.
4. Brown the beef in batches.
5. Remove to a plate and drain the fat from the pan.
6. Fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
7. Add the chili powder mixture and fry until fragrant, about 30 seconds.
8. Add the beef and stir for about 1 minute.
9. Add the beans, 2 cups of water, tomatoes, salt and sugar.
10. Bring to a boil.
11. Reduce the heat, cover and simmer for 1 hour.
12. Uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.
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