It wasn’t until we were ready to type this recipe for our Red Chile Stew when realized that we already had done a red chile stew recipe a few months ago, entitled Buckeye Red Chile Stew. As it turns out, that recipe was such a hit with us that we wanted to another one like it…this time using beef instead of chicken and trying out a few new things. Here’s the list of ingredients:
1.5 lbs beef round steak, cut into strips
2 16-ounce jars of Red Chile Sauce by My Favorite New Mexico Foods
2 large yellow onions
2 green peppers
2 cans diced tomatoes with green chiles
2 medium-large russet potatoes
1 bunch fresh cilantro
3 tsp of chopped garlic
2 tsp cumin
26 oz. beef cooking stock
2 tbsp canola oil
Another recipe that we created with simplicity in mind, this is one that anyone can make. The key is the red chile sauce, though. You need some good sauce to make this stew really tasty, and My Favorite New Mexico Foods has just the right recipe for that.
Start out by cutting all your veggies (onions, peppers, and potatoes) into medium-sized pieces. Set these aside.
Add 1 tbsp. of canola oil to a hot skillet and then add the steak strips. Cook until done, then remove the meat and leave the juice in the skillet. Add the chopped garlic and saute over medium-high heat for about 2 minutes.
After the garlic has cooked, add the onions, peppers, and another tbsp of canola oil to the skillet. Saute the veggies over medium-high heat for about 5-10 minutes or so. Do not over cook the veggies!
Cut the steak strips into smaller, bite-size pieces. Try to resist eating any of these while you’re doing, we dare ya.
After the veggies have cooked in the skillet for their desired time, add both cans of diced tomatoes with chiles (with their juice) to the skillet and cook for another 5 minutes.
Transfer the veggie mix to a 8-quart stockpot and add the meat, potatoes, and cilantro.
Now to make it actually more like stew. Add both jars of Red Chile Sauce and the container of beef broth to the mixture, and then add the cumin. Cover and cook on medium-high heat for 30 minutes. This will ensure the potatoes are completely cooked. Then, uncover the stockpot and simmer on low heat for another 30 minutes. Serve when at desired consistency.
This recipe makes like 6 quarts of Red Chile Stew, which enough for a few meals unless you have a large amount of people eating this. It’s amazingly tasty, medium-hot, and has the meat-and-potatoes quality to it that really is filling. Enjoy!