chile_with_chuck_steak_and_pinto_beans
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chile_with_chuck_steak_and_pinto_beans [2024/07/16 15:35] jforbes |
chile_with_chuck_steak_and_pinto_beans [2024/07/16 15:46] (current) jforbes |
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| * 1 1/2 tablespoons vegetable oil | * 1 1/2 tablespoons vegetable oil | ||
| * 3/4 pound cubed beef stew meat | * 3/4 pound cubed beef stew meat | ||
| + | * 1 large onion, chopped | ||
| + | * 2 cloves garlic, or more to taste, minced | ||
| + | * 1 1/2 tablespoons tomato paste | ||
| * 2 tablespoons chili powder | * 2 tablespoons chili powder | ||
| * 1 teaspoon ground cumin | * 1 teaspoon ground cumin | ||
| + | * 3/4 teaspoon salt | ||
| * 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
| * 1 (28 ounce) can diced tomatoes | * 1 (28 ounce) can diced tomatoes | ||
| - | * 1 ¾ cups beef broth, divided | + | * 1 1/2 cups beef broth |
| - | * 1 large onion, chopped | + | |
| - | * ¼ cup chopped fresh parsley | + | |
| - | * 2 tablespoons barbecue sauce | + | |
| - | * 2 cloves garlic, or more to taste, minced | + | |
| - | * ¾ teaspoon salt | + | |
| * 1 (32 ounce) can pinto beans, rinsed and drained | * 1 (32 ounce) can pinto beans, rinsed and drained | ||
| Line 24: | Line 23: | ||
| - Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add more oil as needed for each batch. | - Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add more oil as needed for each batch. | ||
| - Transfer the meat to a large plate and set aside. | - Transfer the meat to a large plate and set aside. | ||
| - | - Add the onions, garlic | + | - Add the onions |
| - | - Add the tomato paste and cook for a minute more. | + | - Add the tomato paste and cook for a minute more. |
| + | - Add the chili powder, cumin and salt; stir for about 1 minute | ||
| - Add the beef with its juices back to the pan and sprinkle with the flour. | - Add the beef with its juices back to the pan and sprinkle with the flour. | ||
| - Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. | - Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. | ||
| - | - Add the wine, beef broth, water, bay leaf and thyme. | + | - Add the diced tomatoes and beef broth. |
| - Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. | - Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. | ||
| - Cover the pot with a lid, transfer to the preheated oven | - Cover the pot with a lid, transfer to the preheated oven | ||
| - Braise for 2 hours. | - Braise for 2 hours. | ||
| - | - Add the carrots and potatoes | + | - Add the beans to the pan. |
| - | - Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. | + | - Cover and place back in oven for about an hour more, or until the meat is tender. |
| - | - Remove the bay leaf and discard, then taste and adjust seasoning, if necessary. | + | - Taste and adjust seasoning, if necessary. |
| - | - Garnish with fresh parsley, if desired. | + | |
chile_with_chuck_steak_and_pinto_beans.1721158519.txt.gz · Last modified: 2024/07/16 15:35 by jforbes