Email to AnnK      

Recipe Categories: AnnK's HOME PAGEAPPETIZERS BeefandVenison BEVERAGES BREAD CAKESandPIES ChickenPoultry COOKIES CROCKPOT DESSERTS EggsCheeseBreakfast FISHandSEAFOOD FRUIT GroundBeef HAMandPORK HealthyRecipes JAMSandJELLIES Lamb PASTA PiesandPastries PRESERVES RICE SALADandDRESSING SaucesRubsButters SOUPSandSTEWS VEGETABLES VEGETARIAN

My Mexican Beef Stew

I made this a few years ago and it was immediately added to the collection. Dick naturally wants it over rice, but it's good with thick slices of sourdough bread and a salad.





List of Ingredients



• 4 dried ancho chiles, stems and seeds removed
  
• 3 cups water
  
• 4-5 pounds stew meat, cubes floured and seasoned
  
• 2 large onions, chopped
  
• 3 cloves garlic, pressed
  
• 1/4 cup cilantro, minced
  
• 2 teaspoons ground cumin
  
• 2 teaspoons ground cloves
  
• 2 teaspons oregano
  
• 2 teaspoons crushed rosemary
  
• 1 teaspoon tarragon
  
• 1 teaspoon chili powder
  
• 2 quarts canned tomatoes (or 4 regular cans diced)
  
• 1 beef bouillon cube dissolved in 1/2 cup water
  
• salt and pepper
  






Instructions



1. Combine the ancho chiles with 3 cups water in saucepan. Bring to a boil and simmer covered about 30 minutes. Cool slightly and run through food processor. Rub puree through a fine strainer. Discard reside. Set puree aside.
   
2. Brown onions and garlic in a little oil. Remove from pan. Brown floured and seasoned beef cubes.
   
3. Return onions to pan. Add chile puree, cilantro, spices, tomatoes and bouillon. Bring to the boil. Reduce heat and simmer 3-4 hours.
   
4. Serve topped with grated cheddar cheese, chopped raw onions, sour cream, and chopped tomatoes. Serve guacamole on the side, if desired.
   






Final Comments


This recipe freezes well. Reheat in microwave or conventional oven.

I like leftovers wrapped in flour tortillas. Serve extra warmed tortillas on the side to sop up all the good juice.