Mexican Dutch Oven Beef Stew

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 2 hours 30 minutes

Ingrédients

1/2 cup masa flour (see Ingredients Notes for substitutions)

2 teaspoons ground cumin

1 teaspoon ground chipotle powder

1/2 teaspoon salt

2 tablespoons vegetable or canola oil

1 ½ pounds lean, boneless beef (cubed)

7 ounces beer (preferably lager see Ingredients Notes in post)

3 cups beef broth or stock

15 ounces canned, diced tomatoes

2 teaspoons Mexican oregano

2 bay leaves (I love fresh bay!)

1 ½ pounds potatoes (halved or cubed)

4 carrots (cut in chunks)

2 diced roasted poblano peppers (up to 4)

chopped cilantro (to garnish)

Instructions

combine

Put the flour, salt, and spices in a zip bag. Zip it and shake it well to combine. Add the beef cubes, and shake vigorously to coat the beef. Use a spider to remove the beef cubes from the flour mixture. NOTE: Reserve the flour to add later.

sear

Sear the beef cubes over high heat until browned on both sides (about 5 minutes). Set aside.

add

If the pan is dry, add a drizzle of oil. Reduce the heat to medium. Add the onion, and sauté until it begins to soften.

saute

Stir in the remaining flour and spice mixture, scraping the pot to loosen browned bits. Add the minced garlic. Sauté 2-3 minutes until fragrant.

de-glaze

De-glaze the pot with the beer, continuing to loosen the browned bits on the bottom of the pot.

simmer

Add the beef broth, canned tomatoes, bay leaves, Mexican oregano, and seared beef to the pot. Bring to a boil, reduce to a simmer, cover and cook, until the beef is tender, about 1½ hours.

prepare

While the beef simmers, prepare the chiles. See notes below.

simmer

Add the potatoes and simmer 30 minutes before adding the carrots, and green chiles. Simmer until the vegetables are tender. Add broth if the stew is dry. Season with salt and pepper to taste. Garnish with cilantro.

Nutrition

• Calories: 543 kcal
• Lipides Totaux: 16 g
• Glucides Totaux: 37 g
• Protéines: 27 g