chile_with_chuck_steak_and_pinto_beans
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Table of Contents
Chile with Chuck Steak and Pinto Beans
INGREDIENTS
- 1 1/2 tablespoons vegetable oil
- 3/4 pound cubed beef stew meat
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 1 (28 ounce) can diced tomatoes
- 1 ¾ cups beef broth, divided
- 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
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, garlic and balsamic vinegar; 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 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 wine, beef broth, water, bay leaf and thyme.
- 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 carrots and potatoes 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.
- Remove the bay leaf and discard, then taste and adjust seasoning, if necessary.
- Garnish with fresh parsley, if desired.
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