Directions
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Start by seasoning the beef chunks generously with salt and black pepper. This foundational layer of flavor will set the tone for the entire stew.
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Heat the oil in a large pot or Dutch oven over medium-high heat. This is the first step to achieve a tremendous sear on the beef, enhancing its flavor and creating a beautiful crust.
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Add the beef to the pot in batches, ensuring not to overcrowd it. Brown the chunks on all sides until they develop a nice sear. Once browned, remove and set aside to maintain the tenderness.
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In the same pot, add the diced onion. Cook until softened, stirring occasionally. Add minced garlic and sauté until fragrant, filling your kitchen with a tremendous aroma.
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Stir in the ground cumin, oregano, and smoked paprika, letting the spices bloom in the hot oil and mingle with the onions and garlic. This step brings out the incredible layers of flavor.
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Return the beef to the pot, incorporating the diced potatoes and chopped green chiles. Each element is vital, contributing to the overall heartiness of the stew.
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Pour in the beef broth and water, scraping up any browned bits stuck to the bottom of the pot. These bits hold great flavor and will enhance the richness of your stew.
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Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 75 to 90 minutes, until the beef is fork-tender and the potatoes have softened. The anticipation will be tremendous!
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If you prefer a thicker stew, take a tablespoon of flour and whisk it with a little water to create a slurry. Stir it into the pot during the last 10 minutes of cooking for added richness.
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As the stew concludes its cooking, taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh cilantro if desired. Pro Tip: Pair your stew with warm flour tortillas or crusty bread to soak up every drop of that green chile broth.
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