Created by: Chef Keith Snow
Description: This classic beef stew is flavored with the taste of Mexico with chipotle peppers, cloves and cumin.
Ingredients:
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1 whole onion
1 bunch cilantro
4 pieces cloves
1 tablespoons cumin seeds
1 piece chipotle pepper
3 pounds chuck roast, cut into largeΒ chunksΒ or left whole
2 large carrots, peeled and cut in large pieces
1 large onion, cut into large pieces
1 can organic black beans, low sodium
1 teaspoon salt
1 teaspoon black pepper
1/4 cups bacon fat or oil
1/4 cups tomato paste
6 cups beef broth
sour cream for garnish
Directions:
1. In a large pot over medium heat, add 1 onion diced and bacon fat or oil. Cook for 5 minutes.
2. Add cumin, cloves, chipotle pepper, tomato paste. Cook for two minutes. Add beef broth and beef.
3. Cover tightly, reduce heat to low. Cook for 3 hours.
Chef’s Note: Thicken sauce with the addition of a slurry: 5 tbs corn starch mixed with 5 tbs water. When boiled, it will thicken. Serve with rice or potatoes. Carrots are optional.[/private]
I am trying this recipe tonight. Thank you for sharing it with us :). The video is very different from the written instructions and I have a question on the clove ingredient listed. When do you add that in?
Thanks,
Dawn
Dawn,
add the clove right after the meat goes in….needs to be in there a long time to flavor the meat…will adjust the recipe..
Keith