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Hearty Chile Colorado Stew with Beef and Rich Red Chile Sauce Recipe

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4.3 from 57 reviews

Chile Colorado is a rich and flavorful Mexican stew featuring tender chunks of beef chuck simmered in a vibrant sauce made from dried red chiles, aromatic spices, and tomato paste. This hearty dish is slow-cooked to perfection and served with steamed white rice and a dollop of sour cream or Greek yogurt for a delightful balance of savory and creamy flavors.

Ingredients

Broth and Chiles

  • 6 cups beef broth
  • 2 ounces (about 8-10) dried mild red chiles, such as Guajillo, New Mexico, or pasilla
  • 3–6 dried chile de arbol

Beef and Seasoning

  • 3½ pounds trimmed beef chuck roast, cut into 1-inch cubes
  • Kosher salt and black pepper
  • 2 tablespoons avocado oil or vegetable oil

Vegetables and Aromatics

  • 1 onion, diced (about 1½ cups)
  • 4 cloves garlic, thinly sliced (about 2 tablespoons)
  • 1½ tablespoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • 2 bay leaves, dried or fresh

Finishing Ingredients

  • ¼ cup chopped fresh cilantro, plus more for serving
  • 2 tablespoons freshly squeezed lime juice
  • Steamed white rice, for serving
  • Sour cream or plain Greek yogurt, for serving

Instructions

  1. Prepare the chile broth: Rinse dried chiles to remove any dust, then remove stems and seeds. Bring 6 cups of beef broth to a simmer in a medium pot. Add the dried chiles and let them simmer gently for 20 minutes. Remove the pot from heat, cover it, and let the chiles steep in the broth for another 20 minutes to fully rehydrate and infuse flavor. Transfer the chiles and broth to a blender or food processor and blend until smooth; set this chile sauce aside.
  2. Season and sear the beef: Generously season the beef chuck cubes on all sides with 2 teaspoons kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons of avocado or vegetable oil in a large heavy-duty pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef cubes until they develop a deep brown crust on all sides. Transfer seared beef to a large bowl and set aside.
  3. Sauté aromatics: Reduce heat to medium-low and add the diced onion to the same pot. Cook the onion until softened and browned bits loosen from the bottom of the pot, about 5 minutes. Add thinly sliced garlic, dried Mexican oregano, and ground cumin; cook for an additional 1 to 2 minutes until fragrant, stirring frequently.
  4. Add tomato paste and combine: Stir in 2 tablespoons of tomato paste and cook for 2 more minutes to deepen the flavor. Return the seared beef to the pot along with the blended chile sauce and 2 bay leaves. Bring the mixture to a gentle simmer over medium heat.
  5. Simmer the stew: Cover the pot and reduce heat to low. Let the beef stew simmer gently for about 2 hours, or until the meat is tender and easily pulls apart when tested with two forks.
  6. Adjust seasoning and optional thickening: Remove the bay leaves and taste the stew, adjusting salt and pepper as necessary. If you prefer a thicker stew, prepare a cornstarch slurry by whisking 2 tablespoons cornstarch with a few ounces of the stew broth. Stir the slurry into the pot and simmer for a few more seconds until the sauce thickens to your desired consistency.
  7. Finish and serve: Stir in ¼ cup chopped fresh cilantro and 2 tablespoons lime juice to brighten the flavors. Serve the Chile Colorado hot, accompanied by steamed white rice, additional fresh cilantro leaves, and a dollop of sour cream or Greek yogurt for creaminess.

Notes

  • Removing seeds and stems from dried chiles reduces bitterness and provides a smoother sauce.
  • Searing the beef in batches ensures a good crust without steaming the meat.
  • For a spicier stew, use more chile de arbol; reduce for milder heat.
  • Leftover stew thickens overnight and tastes even better the next day.
  • If you prefer, substitute beef chuck with short ribs or stew meat.
  • Use gluten-free soy sauce or omit if you want a gluten-free version.

Find it online: https://justsosavory.com/hearty-chile-colorado-stew-with-beef-and-rich-red-chile-sauce-recipe/