• Robust Red Chile Beef Stew

Robust Red Chile Beef Stew

To me, Rick Bayless is the Mexican master chef. His cookbook, Rick Bayless’s Mexican Kitchen is pretty much my kitchen bible. Luckily here in Texas we are blessed with a wealth of exotic ingredients that allow making these fantastic dishes possible. Last night I decided to try a recipe I’ve been meaning to make for quite some time, and couldn’t have been more pleased with the results! This Red Chile Beef Stew is everything a great stew should be: cozy, complex, hearty, but miraculously fresh at the same time.  Here’s the recipe for your cooking pleasure!
-3 quarts beef broth
-12 oz lean chuck cubed beef
-3 guajillo chiles
-2 ancho chiles – seeded and stemmed
-1 Onion
-Small bunch cilantro
-large pinch of cloves
-3 garlic cloves minced
-1/4 tsp cumin
-salt & pepper to taste
-3 bay leaves
-1 zucchini chopped
-2 corn cobs – broken into 2 inch peices
-2 carrots – chopped
-1 ripe medium sized tomato
-1 cup green beans

  • Place cubed beef and beef broth in a large pot and bring to a boil. Add chopped onions, bay leaves, cilantro, cumin, cloves, salt, pepper and simmer partially covered for 1.5 hours
  • Remove the seeds and stems from the chilies and tear into flat pieces. Heat griddle to medium heat and lightly toast chilies for a few seconds on each side, until you hear a crackle
  • Remove the chilies, place in a bowl and cover them with hot water and leave for 30 mins. This will allow the chilies to re-hydrate.
  • Drain chilies and add to food processor/blender with the raw tomato (roughly chopped), and 3 tablespoons of water. Process until smooth then pass though a med strainer to remove any skin residue.
  • Add chilie paste/sauce to the beef broth and let simmer, partially covered for 30 minutes
  • Add the carrots and simmer for 10 minutes before adding the green beans, zucchini, and corn, and simmering for an additional 10 minutes.
  • Serve the soup with chopped raw onion, fresh cilantro, avocado and lime slices


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