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Rio Grande Chili Beef

Source of Recipe


From "The Sheraton World Cookbook"






List of Ingredients



• 4 lbs. beef chuck, cut into 2-inch cubes
  
• 1/3 cup flour
  
• 1 tsp ground cumin
  
• 3 Tbsp chili powder
  
• 1 Tbsp curry powder
  
• 1-1/2 tsp salt
  
• Freshly ground pepper to taste
  
• 1 tsp dried oregano
  
• 2 Tbsp vegetable oil
  
• 2 Tbsp butter
  
• 1 cup chopped onions
  
• 4 cloves garlic, chopped
  
• 1 cup dry red wine
  
• 2 cups beef broth
  
• Pimiento strips for garnish
  






Instructions



1. Dredge the meat in a mixture of flour, cumin, chili powder, curry powder, salt, pepper and oregano. Set aside.
   
   
2. Place the oil and butter in a large heavy skillet. Add the onions and garlic and saute several minutes, until soft. With a slotted spoon, remove the garlic and onions to an oven-proof casserole.
   
   
3. In the same pan, saute the seasoned meat cubes, a few at a time, over medium heat until they are browned on all sides. Add more oil if necessary. Add meat cubes to casserole as they are browned. Deglaze the pan with the wine, then add to beef along with the broth.
   
   
4. Cover tightly and bake in preheated 300-degree (F) oven 2-1/2 to 3 hours, until the meat is tender. Correct seasonings and serve immediately, garnished with pimiento.
   
   Makes 8 to 10 servings.