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Beef Stew Mexicana




Source of Recipe


Internet


List of Ingredients




3 to 4 pounds beef chuck arm roast

Marinade:
3 tablespoons lime juice
3 tablespoons olive oil
4 garlic cloves, finely chopped
1 teaspoon coriander seeds, toasted and coarsely crushed*
2 teaspoons cumin seeds, toasted and coarsely crushed *
1 to 2 tablespoons New Mexico red chile powder
1 1/2 teaspoons salt

2 to 3 poblano chile peppers
4 to 5 tablespoons olive oil, divided
1/2 cup onion, finely chopped
1 cup beef broth
1 14-ounce can diced fire-roasted tomatoes
1 cup beer
Trim the beef, cut into 1-inch cubes and place in a large bowl.



Recipe



Marinade: In a small bowl, combine all ingredients for the marinade. Pour the marinade over the beef and mix well to coat. Cover and refrigerate for at least 8 hours.

To roast the poblano chile peppers, cut them in half and place them cut side down on a foil-lined baking sheet. Place about 6 inches under the oven-broiler. Broil the peppers until the skins blister and blacken. Place the peppers in a sealed plastic bag. Let stand for about 30 minutes for easier peeling. Peel the peppers, remove the seeds and chop them into 1-inch pieces. Set aside, or if prepared ahead, cover and refrigerate until ready to use.
Drain the marinade and accumulated juices from the beef and reserve. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches and brown, turning often. Transfer each browned batch to a large Dutch oven. Add more oil as needed to brown the remaining beef. Add the chopped onion to the skillet and brown, stirring often. Stir in the beef broth and scrape up the brown bits as it begins to simmer. Pour the broth and onion into the Dutch oven. Stir in the roasted peppers, tomatoes, beer and reserved marinade. Bring the mixture to a simmer over medium-high heat. Cover the Dutch oven and place it in a 350 degree oven for 45 minutes to 1 hour. Remove the lid, stir and continue cooking uncovered for 45 minutes more, or until the meat is tender. Skim the fat from the stew before serving. Serves 6.

*To toast the cumin and coriander seeds: Place the seeds in a skillet over medium heat. Stir or shake the pan frequently until the seeds are lightly browned and begin to give off an aroma, 2 to 3 minutes. Remove the seeds from the pan and cool. Using a spice grinder or a mortar and pestle, coarsely crush the toasted cumin and coriander seeds.