MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Ancho Beef Stew
Categories: Beef, Chilies, Pork, Vegetables, Beer
Yield: 8 Servings

1 1/2 lb Beef stew meat
1 ts Salt
8 oz Uncooked bulk chorizo
1/2 c Chopped onion
4 cl Garlic; minced
1/2 c All-purpose flour
2 ts Ground ancho chile
2 ts Mexican-style chilli spice
12 oz Bottle dark Mexican beer
14 1/2 oz Can diced tomatoes;
- undrained
2 lb Yukon gold potatoes; in 1/2"
- pieces
2 lg Carrots; peeled, in 1/2"
- pieces

Set oven @ 300ºF/150ºC.

Season stew meat with salt; set aside. In a 5 to 6 quart
Dutch oven cook the sausage over medium-high heat until
browned. Remove to a bowl with a slotted spoon. Add beef
in batches to pan and sear until deep brown all over,
about 5 minutes per side. Remove beef to bowl with
sausage.

Add onion to pot; cook 4 minutes or until lightly
browned. Add garlic and cook 1 minute. Stir in flour,
ground ancho chile pepper, and chilli spice; cook 1
minute. Add beer and undrained tomatoes. Bring to
boiling; reduce heat. Simmer, uncovered, 1 minute. Return
sausage and beef to pot, pushing beef into the liquid.
Stir in potatoes, carrots and just enough water to cover
the vegetables (about 2 cups). Return to boiling. Cover
and bake 4 hours or until vegetables and meat are
fork-tender.

Makes: 8 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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