Carne con Chile Colorado is a rustic Mexican beef stew where tender cubed chuck roast simmers in a savory red chile sauce with peppers, onions, and cumin until fork-tender. The deep, complex flavor of the chile sauce and melt-in-your-mouth beef make it a comforting family favorite.
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Season the cubed beef chuck roast generously with salt and pepper.
Heat vegetable oil in a large pan or wok over medium-high heat.
Working in batches, sear the beef on all sides until well-browned. Remove from the pan and set aside.
In the same pan, add the diced white onion and green bell pepper. Sauté for 3-5 minutes until they begin to soften.
Add the diced tomatoes and minced garlic to the pan and cook for another minute until fragrant.
Stir in the paprika, ground cumin, and dried oregano.
Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the water while stirring constantly to create a smooth sauce.
Stir in the tomato paste until it is fully incorporated into the sauce.
Return the seared beef to the pan and stir to coat with the sauce.
Add the whole jalapeños and bay leaves to the stew.
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.
Once cooked, remove the bay leaves and jalapeños before serving. Serve hot with rice and beans.
Refrigerate in an airtight container up to 3 days or freeze up to 2 months. Reheat on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much.
Chuck roast is ideal for stewing due to its marbling and fat content, which breaks down during slow cooking. Brisket or beef shoulder are good alternatives, though they may require longer cooking times.
Plan 1.5 to 2 hours of simmering until the beef is very tender. Low and slow cooking develops deeper flavor and ensures the meat breaks apart easily.
Yes. This stew tastes better the next day as flavors meld. Refrigerate up to 3 days or freeze up to 2 months. Reheat gently on the stovetop over medium heat, stirring occasionally.
Serve over or alongside white rice and refried beans. Warm flour or corn tortillas are also traditional accompaniments.
Increase paprika or cumin slightly for more warmth, or reduce to mild. Avoid adding extra salt early; taste and adjust at the end of cooking.
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