Warm up this winter with this spicy recipe for Slow Cooked Beef and Green Chile Stew
1/2 cup all-purpose flour
1.3kg stew beef (boneless beef chuck), cut into chunks
2 Tbsp canola or vegetable oil
1 medium onion, diced
2 cans whole green chiles, sliced into thick rounds
1 400g can diced tomatoes with green chile
1 Tbps Tobasco Chipotle
1/4 cup barbecue sauce
1/4 cup homemade or canned low-sodium beef broth
1 tsp cumin
Salt and fresh-ground black pepper, to taste
1 tsp cornstarch
In a large bowl, add the flour. Dry the beef with paper towels, and dredge each piece lightly in the flour.
Heat oil in a large frying pan, and brown the beef on all sides (be careful not to overcrowd the pan; brown the beef in batches). Add browned beef to a slow cooker, along with all remaining ingredients except the cornstarch.
Cook on LOW for 8 hours (if using a Dutch oven, cook for 3-4 hours). Taste, and adjust seasoning with salt, pepper and hot sauce, if needed.
If at the end of the cooking time, the liquid has not thickened to a consistency you like, pour all but half a cup of the liquid into a sauce pan. Pour the remaining half cup of liquid into a measuring cup, and whisk in the cornstarch. Bring the liquid in the sauce pan to a low boil, and add the arrowroot mixture. The sauce will thicken, and you can reunite it with the stew.
Serve hot, over egg noodles or rice. Can be frozen.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.