Prep Time::20 mins
Cook Time:: 3 hrs 10 mins
Total Time:: 3 hrs 30 mins
Servings::12
Ingredients
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9 New Mexico dry chiles – washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
½ cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock, or as needed
Directions
Gather all ingredients.
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Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften.
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Strain into a bowl, reserving the cooking liquid.
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Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.
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Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
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Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
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Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes.
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Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot.
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Stir in puréed chile mixture. Add beef stock just to cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
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Recipe Tip
You can substitute water for beef stock if desired.