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Soups and Stews | |
| 1/4 cup all-purpose flour 1 teaspoon table salt 1 teaspoon freshly ground black pepper 3 pounds boneless chuck roast, trimmed and cut into 1-inch pieces 2 tablespoons vegetable oil 2 medium onions, chopped 3 celery ribs, chopped 4 jalapeño peppers, seeded and minced 2 tablespoons tomato paste 3 cups beef broth 2 1/4 cups beer, such as Shiner Bock 4 teaspoons ground cumin 1 tablespoon chili powder Corn or flour tortillas Toppings: chopped green onions, sour cream, sliced red jalapeños, store-bought salsa verde | |
| Preheat oven to 350°F. Combine flour, salt, and pepper in a shallow dish; toss beef with flour mixture. Step 2 Cook beef, in batches, in hot oil in a large Dutch oven over medium-high, stirring occasionally, 4 minutes or until browned. Remove beef from Dutch oven. Step 3 Add onion, celery, and jalapeño peppers to Dutch oven; sauté 5 minutes or until tender. Stir in any remaining flour mixture and tomato paste; cook 2 minutes. Add broth, next 3 ingredients, and beef, stirring to loosen browned bits from bottom of Dutch oven. Bring to a light boil. Step 4 Bake, covered, at 350° for 2 1/2 hours or until meat is fork-tender. Skim fat from juices in Dutch oven. Serve with tortillas and desired toppings. | |
Unrated | |
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