texmex baked beef stew
This screams comfort food on a cold winter day. I intended to add potatoes at some point but forgot, and we all agreed no potatoes were needed. Good ole meat and vegetables with LOADS of flavor.
yield
4 -6
prep time
20 Min
cook time
3 Hr
method
Bake
Ingredients For texmex baked beef stew
-
3 lbboneless chuck roast
-
1 tspeach: cumin, mild chili powder, smoked paprika, granulated garlic, granulated onion, black pepper and mexican oregano
-
3 clovegarlic, grated
-
1poblano
-
3carrots
-
1 smonion
-
1rib celery
-
3roma tomatoes
-
3 cbeef stock
-
salt to taste
How To Make texmex baked beef stew
-
1Cut roast into preferred size cubes. Place in a large oven proof skillet or dutch oven and brown in about 2 tbsp olive oil. As meat is browning add all dried spices and mix together. Dice poblano, carrots, onion, tomato, and celery and grate or mince garlic. Add to browning meat. -
2Once meat is fairly well browned add about 1-2 c of beef stock to skillet, cover tightly and place in 325° oven. Bake for about 3-4 hrs checking about half way through and add more beef stock if needed. Do not let all of the liquid cook out! You can thicken the broth with a flour and butter roux, or a cornstarch water mix, but we ate it with the thin broth straight out of the skillet.
-
3Serve with buttered bread or tortillas and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT