Tender Shredded Beef Stew with Roasted Green Chiles

Directions

1. Start by seasoning the beef generously with salt and black pepper. This step is crucial as it builds the flavor right from the beginning.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil shimmers, add the seasoned beef and sear it on all sides until it’s deeply browned. This should take about 5-7 minutes. Remove the beef from the pot and set it aside.
3. Add the diced onion to the pot. Cook for about 4 minutes until the onion is softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Now, add the chopped roasted green chiles, ground cumin, dried oregano, and smoked paprika into the pot. Stir to combine all these tremendous ingredients and let them cook together for about 2 minutes to deepen the flavors.
5. Return the seared beef to the pot. Pour in the beef broth and water, ensuring the meat is almost submerged in liquid.
6. Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Allow it to cook for 2 to 2 1⁄2 hours. The goal is to achieve beef that is fall-apart tender.
7. After the cooking time, remove the beef from the pot and shred it using two forks. The meat should fall apart easily. Return the shredded beef to the pot.
8. If you prefer a thicker stew, consider whisking the flour with a little bit of broth until smooth, then stir it into the stew. Simmer for an additional 10 minutes to thicken.
9. Finally, taste the stew and adjust the seasoning as needed. Serve hot, garnished with freshly chopped cilantro. This will add an extra pop of color and freshness to your dish.

Continue reading on the next page 👇👇