A rich, tender beef stew simmered in a vibrant red chile sauce. A simple dish with deep, complex flavor that’s perfect for a cozy dinner or feeding a crowd.
Author:Jose
Prep Time:35 minutes
Cook Time:1 hour
Total Time:1 hour 35 minutes
Yield:61x
Category:Main Course
Cuisine:Mexican, Southwestern
Ingredients
Scale
3 lbs chuck roast, cut into 1-inch cubes
8 dried guajillo chiles
4 dried ancho chiles
1 to 3 dried arbol chiles (for heat)
1 yellow onion, chopped
6 cloves garlic, minced
3 cups reduced-sodium beef broth
2 tbsp flour
2 tbsp vegetable oil
1 15-oz can fire-roasted diced tomatoes
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground coriander
1 tsp smoked paprika
2 tsp unsweetened cocoa powder
2 tsp sugar
¼ tsp cinnamon
1 tbsp beef bouillon
2 bay leaves
½ tsp salt, or to taste
½ tsp black pepper, or to taste
Instructions
Prep the Chiles: Stem and seed the dried chiles. Toast them in a dry Dutch oven over medium-high heat for 1-2 minutes. Cover with water, bring to a simmer, then turn off the heat and let them soften for 30 minutes.
Sear the Beef: While chiles soak, pat beef cubes dry and toss with flour, salt, and pepper. Heat oil in the same Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove to a plate.
Build the Sauce: Add onion to the pot and scrape up any browned bits. Cook for 5 minutes until soft. Add garlic and cumin, and cook for 30 seconds more.
Blend the Sauce: Carefully transfer the softened chiles, 1 cup of their soaking liquid, and the fire-roasted tomatoes to a blender. Blend until smooth. Strain the sauce through a fine-mesh strainer into the Dutch oven if you want a super silky sauce.
Simmer: Return the seared beef to the pot. Pour the chile sauce over the beef. Stir in the remaining broth, bouillon, bay leaves, and all the spices (oregano, coriander, paprika, cocoa, sugar, cinnamon).
Cook: Bring the stew to a boil, then reduce heat to a low simmer. Cover and cook for 45 minutes, or until the beef is fork-tender. Uncover, increase heat, and simmer for another 15 minutes to thicken the sauce.
Notes
Serving Suggestions: This dish is amazing with Mexican rice, warm corn tortillas, and refried beans. Top with cilantro, Cotija cheese, or avocado for a fresh finish.
Tips & Tricks: The flour on the beef is key—it helps with browning and thickens the sauce. Don’t skip the cocoa and cinnamon; they add a rich depth of flavor.
Storage & Reheating: Chile Colorado tastes even better the next day! Store in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop over low heat.