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Let me share my favorite chile colorado stew recipe. This hearty dish bursts with rich, smoky flavors from dried chiles and tender beef chunks. I've perfected this Mexican-inspired comfort food over years, tweaking spices and cooking times. Trust me, simmering aromas will fill your kitchen, making mouths water. Perfect for chilly evenings or weekend gatherings, this stew never fails to impress. Grab your pot and let's dive into creating this soul-warming meal together.
Ingredients for Chile Colorado Stew
- Beef chuck: Tender cut that simmers to perfection, adding hearty flavor and texture to the rich stew.
- Beef broth: Provides a savory base for the stew, enhancing the meaty flavors and creating a luscious sauce.
- Dried guajillo chiles: Imparts a deep, smoky heat with a touch of sweetness, adding complexity and depth to the dish.
- Dried ancho chiles: Brings a mild, fruity heat and a deep, earthy flavor, balancing the other chiles in the stew.
- Onion: Adds a sweet and savory depth to the stew, complementing the richness of the beef and chiles.
- Garlic: Infuses a pungent, aromatic flavor into the stew, enhancing the overall taste and complexity of the dish.
- Cumin: Offers a warm, earthy spice that pairs beautifully with the chiles, adding depth and warmth to the stew.
- Oregano: Provides a fragrant, herbaceous note that complements the other spices, adding a fresh and savory element to the stew.
Read more: Chili Colorado Stew Recipe
Essential Tools for Making This Stew Recipe
- Blender: To blend the soaked chiles, onion, garlic, cumin, and oregano into a smooth sauce for the stew.
- Large pot: For browning the beef cubes and simmering the stew until the meat is tender.
Chile Colorado Stew
Equipment
- Large pot
- Blender
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 cups beef broth
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- to taste salt and pepper
Read more: Pork Colorado Stew Recipe
Instructions:
- 1. Toast the dried chiles in a dry skillet over medium heat until fragrant, about 2 minutes. Be careful not to burn them.
- 2. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened.
- 3. Drain the chiles and place them in a blender along with the onion, garlic, cumin, and oregano. Blend until smooth, adding a bit of beef broth if needed to help blend.
- 4. In a large pot, brown the beef cubes over medium-high heat. Work in batches if necessary to avoid overcrowding the pot.
- 5. Once the beef is browned, return all the beef to the pot. Add the chile sauce and beef broth. Stir to combine.
- 6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender.
- 7. Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Chile Verde Stew Recipe
Tips for Making Chile Colorado Stew Ahead of Time
Make Ahead Instructions
- The stew can be prepared up to 2 days in advance. After cooking, let it cool completely, then store it in an airtight container in the refrigerator.
- When ready to serve, gently reheat the stew on the stovetop over low heat, stirring occasionally.
Freezing Instructions
- To freeze the stew, allow it to cool completely before transferring it to a freezer-safe container or resealable bags.
- Label the container with the date and store in the freezer for up to 3 months.
- When ready to eat, thaw the stew overnight in the refrigerator and reheat on the stovetop until warmed through.
When making this chile colorado stew recipe, try adding a touch of dark chocolate to the sauce for a subtle richness and depth of flavor. It may sound unusual, but it complements the spicy chiles and savory beef beautifully.
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