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Gather 'round, folks! I've got a stew recipe that'll knock your socks off. This pioneer ancho beef stew brings bold flavors straight from old-school cooking. Rich, hearty, packed with tender beef chunks and veggies, all swimming in a spicy ancho chili broth. Trust me, one bite and you'll be transported to a cozy frontier cabin. Perfect for chilly nights or when you need some serious comfort food. Let's dive into this mouthwatering dish that'll have your taste buds dancing!
Ingredients for Ancho Beef Stew
- Beef chuck: Tender and flavorful, beef chuck becomes melt-in-your-mouth delicious when slow-cooked in this hearty stew.
- Olive oil: Used for browning the beef and sautéing the onions and garlic, adding depth of flavor to the dish.
- Onion: Provides a savory base flavor and sweetness when cooked down, enhancing the overall taste of the stew.
- Garlic: Adds aromatic depth and flavor to the stew, complementing the richness of the beef and other ingredients.
- Beef broth: Infuses the stew with rich beefy flavor, creating a savory base for the meat and vegetables to simmer in.
- Tomato sauce: Adds a touch of acidity and sweetness, balancing the flavors and providing a rich, robust base for the stew.
- Ancho chilies: Bring a smoky, slightly sweet flavor and mild heat to the stew, adding complexity and depth to the dish.
- Cumin: Provides warm, earthy notes and a hint of spice, enhancing the overall flavor profile of the stew.
- Bay leaves: Impart a subtle herbal aroma and flavor, adding a layer of complexity to the stew as it simmers.
- Potatoes: Add heartiness and texture to the stew, soaking up the flavors and becoming tender and flavorful as they cook.
- Carrots: Bring a touch of natural sweetness and vibrant color to the stew, adding freshness and texture to the dish.
Read more: Texas Beef Stew
Essential Tools for Making This Stew
- Dutch oven: Essential for slow cooking the stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed for cutting the beef chuck and vegetables into the right size for the stew.
- Cutting board: Provides a safe and stable surface for chopping ingredients without damaging countertops or knives.
Pioneer Ancho Beef Stew Recipe
A hearty and flavorful beef stew with a kick of ancho chili.
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Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef Chuck cut into 1-inch cubes
- 2 tbsp Olive Oil
- 1 Large Onion chopped
- 3 cloves Garlic minced
- 2 cups Beef Broth
- 1 cup Tomato Sauce
- 2 Ancho Chilies dried, seeds removed and chopped
- 2 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper freshly ground
- 2 Bay Leaves
- 3 cups Potatoes peeled and cubed
- 2 cups Carrots sliced
Read more: Jewish Beef Stew
Instructions:
- Heat olive oil in a Dutch oven over medium-high heat. Add beef and brown on all sides. Remove and set aside.
- In the same pot, add onions and garlic. Cook until softened.
- Return beef to the pot. Add beef broth, tomato sauce, ancho chilies, cumin, salt, pepper, and bay leaves. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour.
- Add potatoes and carrots. Continue to simmer for another hour or until vegetables are tender.
- Remove bay leaves before serving. Enjoy!
Notes:
This stew is perfect for a cold day. Serve with crusty bread.
Nutrition value:
Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Beef Carbonnade Stew
Tips for Making Ancho Beef Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed but do not add the potatoes and carrots.
- Let the stew cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the stew and add the potatoes and carrots. Simmer until vegetables are tender.
Freezing Instructions
- Cool the stew completely before transferring to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a small piece of dark chocolate to this pioneer ancho beef stew recipe enhances the richness of the flavors and adds a subtle depth to the dish.
Common Questions About This Beef Stew Recipe
FAQ:
Can I use a different cut of beef for this stew?
Yes, you can use other cuts like stewing beef or brisket for this recipe. Just ensure it's a cut that benefits from slow cooking.
How spicy is this stew with the ancho chilies?
Ancho chilies provide a mild heat level, so the stew should have a subtle kick without being overly spicy.
Can I make this stew in a slow cooker instead of a dutch oven?
Absolutely, you can transfer the browned beef and ingredients to a slow cooker after step 3 and cook on low for 6-8 hours.
Is it necessary to peel the potatoes for this recipe?
Peeling the potatoes is optional. Leaving the skin on can add extra texture and nutrients to the stew.
Can I freeze this stew for later?
Yes, this stew freezes well. Just let it cool completely, store it in airtight containers, and freeze for up to 3 months.
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