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
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Pat the beef dry and season with the salt and pepper.
- In a large Dutch oven or heavy soup pot, heat vegetable oil over medium-high heat until hot and shimmering.
- 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.
- 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.
- 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.
- Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
- 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.
- Cover the pot with a lid, transfer to the preheated oven
- Braise for 2 hours.
- Add the beans to the pan.
- Cover and place back in oven for about an hour more, or until the meat is tender.
- Taste and adjust seasoning, if necessary.
chile_with_chuck_steak_and_pinto_beans.txt · Last modified: (external edit)