These simple stews often don’t have lots of vegetables in them. I’ve added green bell peppers for color and for their mild flavor, which I like to combine with the jalapeños. Serve this stew folded into warm tortillas.
- 2 ½ pound beef chuck roast, trimmed and cut in thin strips across the grain
- ½ cup flour
- 1 teaspoon salt
- ¼ cup olive oil
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 3 jalapeños, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 teaspoons cumin
- 1 dried poblano or New Mexico pepper
- 2 cups beef stock
- Salt to taste
Preheat oven to 350°. In a plastic bag, toss together beef, flour, and salt. In a Dutch oven, heat the oil over medium heat. Lightly brown the meat, working in batches and adding more oil if needed. Add remaining ingredients, except stock and salt. Toss and let sauté for a minute or two. Add stock and bring to a boil. Cover and place in the oven for 2–2¼ hours, or until meat is very tender. Remove dried poblano and season to taste.