Name: Carne con Chile Colorado
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast, cubed; salt, to taste; black pepper, to taste; 2 tbsp vegetable oil; 1 medium white onion, diced; 1 medium green bell pepper, diced; 2 Roma tomatoes, diced; 4 cloves garlic, minced; 1 tsp paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/4 cup all-purpose flour; 3 cups water; 1 tbsp tomato paste; 2 whole jalapeños; 2 bay leaves

1

Season the cubed beef chuck roast generously with salt and pepper.

2

Heat vegetable oil in a large pan or wok over medium-high heat.

3

Working in batches, sear the beef on all sides until well-browned. Remove from the pan and set aside.

4

In the same pan, add the diced white onion and green bell pepper. Sauté for 3-5 minutes until they begin to soften.

5

Add the diced tomatoes and minced garlic to the pan and cook for another minute until fragrant.

6

Stir in the paprika, ground cumin, and dried oregano.

7

Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.

8

Slowly pour in the water while stirring constantly to create a smooth sauce.

9

Stir in the tomato paste until it is fully incorporated into the sauce.

10

Return the seared beef to the pan and stir to coat with the sauce.

11

Add the whole jalapeños and bay leaves to the stew.

12

Bring the stew to a simmer, then cover, reduce the heat to low, and let it cook for 1.5 to 2 hours, or until the beef is fork-tender.

13

Once cooked, remove the bay leaves and jalapeños before serving. Serve hot with rice and beans.

Carne con Chile Colorado

Ingredients

16 Ingredients

Instructions

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