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chile_with_chuck_steak_and_pinto_beans

Table of Contents

Chile with Chuck Steak and Pinto Beans

INGREDIENTS

  • 1 1/2 tablespoons vegetable oil
  • 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
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 (28 ounce) can diced tomatoes
  • 1 1/2 cups beef broth
  • 1 (32 ounce) can pinto beans, rinsed and drained

INSTRUCTIONS

  1. Preheat the oven to 325°F and set a rack in the lower middle position.
  2. Pat the beef dry and season with the salt and pepper.
  3. In a large Dutch oven or heavy soup pot, heat vegetable oil over medium-high heat until hot and shimmering.
  4. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add more oil as needed for each batch.
  5. Transfer the meat to a large plate and set aside.
  6. Add the onions and garlic; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
  7. Add the tomato paste and cook for a minute more.
  8. Add the chili powder, cumin and salt; stir for about 1 minute
  9. Add the beef with its juices back to the pan and sprinkle with the flour.
  10. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
  11. Add the diced tomatoes and beef broth.
  12. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
  13. Cover the pot with a lid, transfer to the preheated oven
  14. Braise for 2 hours.
  15. Add the beans to the pan.
  16. Cover and place back in oven for about an hour more, or until the meat is tender.
  17. Taste and adjust seasoning, if necessary.
chile_with_chuck_steak_and_pinto_beans.txt · Last modified: 2024/07/16 15:46 by jforbes

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