Description
A hearty, flavorful stew featuring tender beef simmered in a rich tomato-chile broth, served over fluffy white rice.
Ingredients
Units
Scale
- 2 lbs beef chuck or stew meat, cubed
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 3 cups beef broth
- 2–3 dried chiles (e.g., ancho, guajillo) or 2-3 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 2 cups white rice
- Water (for rice, per package instructions)
Instructions
- If using dried chiles: remove stems/seeds, soak in hot water 15–20 minutes, then blend into a smooth puree.
- Season beef with salt and pepper.
- In a large pot, heat oil over medium-high heat and brown beef in batches; set aside.
- In same pot, sauté onion and garlic until softened (~5 minutes).
- Add chile puree (or chili powder), diced tomatoes, tomato sauce, beef broth, cumin, oregano, bay leaves. Stir well.
- Return beef to pot. Bring to a simmer, cover, reduce heat, and simmer for 1½–2 hours, stirring occasionally, until beef is tender.
- Meanwhile, cook rice per package directions.
- Discard bay leaves. Serve stew over rice and garnish with cilantro, lime wedges, or diced onion.
Notes
- Use beef chuck for tender texture after slow simmering.
- Chili powder is a convenient substitute for dried chiles.
- For added depth, toast dried chiles before soaking.
- Garnish with lime juice and fresh herbs to brighten the rich flavors.
- Freeze stew for future meals; rice is best made fresh or stored separately.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approx. 480 kcal
- Sugar: Approx. 6 g
- Sodium: Approx. 750 mg
- Fat: Approx. 22 g
- Saturated Fat: Approx. 8 g
- Unsaturated Fat: Approx. 12 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 35 g
- Fiber: Approx. 4 g
- Protein: Approx. 35 g
- Cholesterol: Approx. 90 mg