This recipe I have kept in my rotation through out the years. It is easy to put together and it turns out delicious every time. It is a one pot stewed beef that I serve with either rice or potatoes. The sauce of the beef pairs really well with both. You can spice it up or down to your heat tolerance. I sometimes have it spicy ( because we can handle the heat) and other times I just keep it mild. What ever the case may be or how I’m feeling (spice wise) when I prepare it, It always tastes amazing and our home smell equally amazing.
I created this recipe many years ago from things that I had in my pantry at the time. I always keep these products on hand for days when I have no idea what to make and I get stumped on the “what’s for dinner menu”. I throw this in my dutch oven and let it stew and serve with rice and a side and call it a day. It is easy, simple and very delicious. You can also throw all of the ingredients into your instant pot and cook it for about 60 minutes or cook it in the slow cooker for 8 hours. It is great for get togethers as well, as I have often served this for guests as well. So, let’s get going.
1 tbsp olive oil
1 tbsp butter
3 lbs beef stew meat
1 tbsp cumin
3 tsp chili powder
3 cloves garlic – minced
salt and pepper
4 1/2 cup beef broth
1- 2 tbsp ground chipotle peppers in adobo ( just blitz them in a blender and keep covered in the fridge)
1 onion – diced
1 tsp oregano
- In a large dutch oven over medium low heat, add the oil and the butter and let melt.
- In two batches, brown the beef and remove to a bowl or plate. ( you can chunk all of it in the pot- no one is judging)
- Add the onion to the pot and cook until slightly tender. This should take about 5-10 minutes. give or take a few.
- Add the salt, pepper ( to taste) cumin, chili powder, garlic, and oregano. Cook for about 1 -2 minutes just to toast the spices so they release all of their delicious flavor. Add in the chipotle and stir to combine. Add the beef broth and stir to combine all of those wonderful spices.
- Bring to a boil over medium heat. Turn the heat to low and cover with a lid. Cook for about 2 1/2 hours stirring occasionally to prevent any burning or sticking. You may not need to add more broth but if the liquid get to low for your liking you can always add more 1/4 cup at a time. You don’t want it to broth-y as the broth acts as a gravy. The broth will get nice and deep in color and pacts a ton of flavor.
- When the dish is done, let it sit for 10 minutes before serving.