Mexican Beef Stew

Name: Mexican Beef Stew
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 ancho chiles; 113 grams smoky good quality bacon, chopped; 473 milliliters beef stock; 340 grams Mexican-style lager beer (recommended: Negra Modelo); 4 servings Black beans; 397 grams whole, diced or crushed fire-roasted tomatoes; 1 leave Fresh cilantro; 4 large cloves garlic, finely chopped or grated; 1 teaspoons About ground cinnamon; 1 teaspoons About ground cloves; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 1 Tbsp honey; 1 Juice of lime; 4 servings Kosher salt and freshly ground black pepper; 4 servings Vegetable or olive oil, for drizzling; 2 mediums onions, finely chopped; 4 servings Sour cream; 907 grams beef top round, cut into bite-size chunks; 4 servings Warm or charred tortillas or rice; 2 teaspoons About unsweetened cocoa

Mexican Beef Stew is a gluten free main course. This recipe makes 4 servings with 1057 calories, 77g of protein, and 42g of fat each. This recipe covers 64% of your daily requirements of vitamins and minerals. A mixture of lager beer, ground cinnamon, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mexican cuisine. It will be a hit at your Autumn event.

Instructions

Watch how to make this recipe.

Preheat the oven to 275 degrees F.

Equipment you will use

Oven

Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).

Ingredients you will need

Beef Stock

Chili Pepper

Equipment you will use

Pot

Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp.

Ingredients you will need

Bacon

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan.

Ingredients you will need

Bacon Drippings

Black Pepper

Meat

Salt

Equipment you will use

Slotted Spoon

Frying Pan

Remove the meat and add another drizzle of oil, if necessary.

Ingredients you will need

Meat

Cooking Oil

Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.

Ingredients you will need

Coriander

Cinnamon

Clove

Garlic

Onion

Spices

Cocoa Powder

Cumin

Toast

Beer

Equipment you will use

Frying Pan

In a food processor, puree the softened peppers and stock with tomatoes.

Ingredients you will need

Tomato

Peppers

Stock

Equipment you will use

Food Processor

Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.

Ingredients you will need

Lime Juice

Bacon

Honey

Meat

Equipment you will use

Oven

Pot

Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

Ingredients you will need

Fresh Cilantro

Black Beans

Sour Cream

Tortilla

Rice

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.