Mexican Red Chile Beef Stew (Print Version)

# Ingredients:

→ For The Chile Paste

01 - 3 dried Guajillo peppers
02 - 4 dried New Mexico peppers
03 - 2 dried Chile de Arbol peppers
04 - 4 cups chicken or beef stock, separated
05 - 1 whole tomato, fire-roasted

→ For The Beef Stew

06 - 4 pounds chuck roast, cubed into 1-inch pieces
07 - Salt and freshly cracked black pepper
08 - 2 tablespoons cooking oil (olive, vegetable, or canola)
09 - 1 medium yellow onion, chopped
10 - 6 cloves fresh garlic, finely chopped
11 - 1 tablespoon ground cumin
12 - 2 teaspoons dried oregano leaves
13 - 1/4 teaspoon ground allspice
14 - 2 tablespoons apple cider vinegar
15 - 2 tablespoons masa harina (corn flour)
16 - 1 teaspoon chicken bouillon granules (optional)

# Instructions:

01 - Start by removing the stems and all the seeds from your dried peppers. Arrange them on a microwave-safe dish and heat them twice for 15 seconds each time to wake up their flavors.
02 - Warm up 2 cups of your stock until it's hot but not boiling. Pour it over the peppers, making sure they're completely covered. Pop the dish back in the microwave for about 2 minutes to soften them up nicely.
03 - Transfer the softened peppers, roasted tomato, and all that flavorful liquid into your blender. Process everything for about 2 minutes until you've got a silky smooth sauce. Be careful when blending hot ingredients—press down on the lid with a kitchen towel to keep it secure. Set your sauce aside for now.
04 - Pat your beef chunks dry and season them generously with salt and pepper. Heat your oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches so you don't crowd the pan, sear the beef on all sides until it develops a beautiful golden-brown crust. Transfer each batch to a plate as you go.
05 - In that same pot with all those delicious browned bits, toss in your chopped onions. Drizzle in a bit more oil if things look dry. Let the onions cook for 3 to 4 minutes until they turn soft and see-through. Add your minced garlic and let it cook for another minute until it smells amazing.
06 - Sprinkle in your cumin, oregano, and allspice. Stir everything constantly for about a minute—this toasting step really brings out the depth of the spices.
07 - Return all that beautifully seared beef and any juices that accumulated on the plate back into the pot. Pour in your blended chile sauce and the rest of your stock, then give everything a good stir. Crank up the heat and bring it to a rolling boil, then drop it down to low heat. Cover the pot and let it simmer gently for about 1.5 hours, stirring now and then, until the beef practically falls apart when you touch it.
08 - Once your beef is melt-in-your-mouth tender, it's time to thicken things up. Scoop out about 1/4 cup of the cooking liquid and whisk it together with the masa harina in a small bowl until it's completely smooth with no lumps. Pour this mixture back into your stew along with the apple cider vinegar. Let everything simmer together for another 5 minutes.
09 - Give your stew a taste and adjust the seasoning. If it needs more depth, stir in that optional chicken bouillon or add more salt and pepper to your liking. Serve it up hot and enjoy!

# Notes:

01 - For oven cooking: Preheat to 320°F, cover your pot, and braise for 1.5 hours until the beef is fork-tender.
02 - For slow cooker: After searing the beef and cooking the aromatics, transfer everything to your slow cooker with the chile sauce and stock. Cook on low for 7-8 hours or high for 4-5 hours.
03 - For Instant Pot: Use the sauté function to brown beef in batches, then cook aromatics. Add remaining stock and scrape up any stuck bits. Add beef back in with chile sauce. Pressure cook on high for 30 minutes, then let pressure naturally release for 10 minutes before opening.
04 - You can mix and match different dried chile varieties or stick to just one or two types. New Mexico or ancho chiles work wonderfully on their own.
05 - Short on time? Swap the fresh roasted tomato for about 3/4 to 1 cup of canned fire-roasted tomatoes—no need to be too precise here.
06 - To roast a fresh tomato: Heat up a cast iron skillet until it's smoking hot. Add your tomato and turn it frequently until it's nicely charred all over. You can also do this under your oven's broiler.
07 - If your Instant Pot bottom looks burnt after searing, simply turn it off for 3-4 minutes to cool slightly before continuing with the sauté function.

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