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Soups and Stews | |
| 1 lb stewing beef 1 large onion, chopped 3 garlic cloves, chopped (more or less to taste) 4 cups low sodium beef broth (water can be substituted, adjust seasonings) 1 tablespoon chili powder 1 tablespoon cumin 2 teaspoons salt 1 teaspoon black pepper 1⁄3ncup flour 1⁄3 cup vegetable oil | |
| Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results. Add onion and garlic and cook until onions are translucent. Add stock, chili powder, comino, salt, and pepper. Bring to a simmer and cook for 2-3 hours or until beef is very tender. In a separate skillet mix flour and oil together to form a roux. Cook over medium high heat until a dark beige color, about 5 minutes. Be careful not to let it burn. Carefully add roux to stewed beef. Be very careful because it can splatter. Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld. Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish. (optionally serve over rice/noodles) | |
Unrated | |
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