Description
This a great dish to save for a lazy, winter day when you have the time to make this hearty stew. Braising it long and low in the oven always results in a melt in your mouth bowl of beefy comfort. I love it with kidney beans but it would good with cranberry beans for a nice change as well. It’s great for Sunday supper but the recipe makes enough that you can freeze half for another day!
Ingredients
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 lbs stew beef
- 2 cans kidney beans, drained and rinsed
- 2 cups tomato purée
- 1 (500 ml) can beer (about 2 cups)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 dried pasilla chile
- 1 dried ancho chile
- 1.5 cups chicken stock
- Salt and pepper, to taste
- 2 tbsp masa harina
- Fresh cilantro, for garnish
Instructions
1. Toast the dried chiles
Heat a heavy frying pan over medium heat (cast iron is ideal). Add the dried chiles to the dry pan and toast for about 1 minute per side, until slightly puffed and fragrant. Transfer to a bowl, cover with hot water, and let soak for at least 30 minutes.
2. Brown the beef
Heat a heavy pot over medium heat and add a generous glug of olive oil. Brown the beef in batches so it gets good colour. Remove the beef to a bowl and set aside.
3. Build the base
In the same pot, add the onion and garlic. Cook for a few minutes until softened, then return the beef to the pot.
4. Add the main ingredients
Stir in the tomato purée, kidney beans, beer, chili powder, cumin, and salt to taste.
5. Blend the chiles
Remove the soaked chiles from the water. Split them open and discard the seeds (unless you want serious heat—then leave them in). Roughly chop the chiles (kitchen shears make this easy) and blend with 1 cup of chicken stock until smooth.
6. Simmer
Add the chile purée to the pot and bring everything to a gentle simmer. Cover with a lid and transfer to a 285°F (140°C) oven. Cook for 2½–3 hours, until the meat is meltingly tender and the stew has thickened beautifully.
7. Final thickening
Mix the masa harina with about ½ cup chicken stock. Stir into the stew and simmer on the stovetop over low heat for another 10 minutes.
8. Serve
Finish with fresh cilantro. Great on its own, or spooned over rice if that’s your mood.