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Hearty Chile Colorado Beef Stew Recipe

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3.9 from 5 reviews

Chile Colorado is a rich and comforting Mexican stew featuring tender chunks of beef simmered in a smoky, flavorful sauce made from dried ancho, guajillo, and chiles de árbol. Perfect for keto and low-carb diets, it combines bold spices and a deep red chile puree to create a hearty main dish that pairs beautifully with cauliflower rice and fresh toppings like avocado and lime.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Carb

Ingredients

Chile and Broth Base

  • 3 medium ancho chile peppers
  • 2 medium guajillo chile peppers
  • 2 to 3 medium chiles de arbol
  • 3 cups (709.76 ml) beef broth, divided

Meat and Seasonings

  • 2 tbsp (28.4 g) olive oil
  • 3 lb (1,360.78 g) beef stew meat, cut into even 1 inch pieces
  • Salt and pepper, to taste
  • 1/2 cup (80 g) white onion, chopped
  • 1 medium jalapeno, minced
  • 4 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 3/4 tsp glucomannan (optional)

Toppings

  • Lime wedges
  • Avocado
  • Chopped cilantro

Instructions

  1. Prepare Chiles: Use a sharp knife to remove the stems from the dried ancho, guajillo, and chiles de arbol. Shake out the seeds or leave some in for extra heat.
  2. Simmer Chiles: Place the chiles in a saucepan with 1 cup of beef broth and bring to a simmer over medium-low heat. Simmer for 10 minutes, then cover and let steep for an additional 10 to 20 minutes until the chiles are very soft.
  3. Make Chile Puree: Transfer the softened chiles and liquid to a blender and blend until smooth. Set the puree aside.
  4. Brown the Beef: In a large Dutch oven, heat olive oil over medium heat. Season the beef stew meat evenly with salt and pepper. Add half the meat batch to the pot and brown thoroughly on all sides. Use a slotted spoon to transfer browned meat to a plate. Repeat with the remaining meat.
  5. Sauté Aromatics: Add chopped onion and minced jalapeño to the Dutch oven. Cook until the onion starts to become tender, about 3 minutes. Stir in minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
  6. Combine and Simmer: Pour the chile puree into the pot with the aromatics. Add the remaining 2 cups of beef broth, tomato paste, and all the browned beef along with any juices. Bring the mixture to a boil.
  7. Stew the Beef: Reduce heat to low and cover the Dutch oven. Let the stew simmer gently for 1 1/2 to 2 hours, or until the beef is tender and flavorful.
  8. Serve: Serve the Chile Colorado hot with cauliflower rice and top with lime wedges, avocado slices, and chopped cilantro as desired.

Notes

  • Storage Information: Store Chile Colorado in a covered container in the refrigerator for up to 4 days or freeze for several months.
  • Pro Tip: Cut stew meat into uniform 1-inch pieces to ensure even cooking and optimal tenderness.

Find it online: https://zaracooking.com/hearty-chile-colorado-beef-stew-recipe/