From the Certified Angus Beef Test Kitchen
Stew meat is a very under-rated cut. When you want comfort food…it should be the top of your list.
I found some stew meat that needed to be used and went on a search for recipes to try. I found this one, and it was a HIT with the whole family.
Ingredients
- 3 pounds County Line Meats stew meat
- 1-1/2 teaspoons coarse kosher salt
- 1 teaspoon fresh ground pepper
- 2 tablespoons vegetable or canola oil
- 1 large onion, peeled and chopped (about 2 cups)
- 3 cloves garlic, finely diced (about 1 tablespoon)
- 1 tablespoon ground cumin
- 2 teaspoons ancho chili pepper powder
- 1 (28-ounce / 794 g) can diced tomatoes
- 2 (4-ounce / 113 g) cans diced green chilies
- 1 (15 1/2-ounce / 439 g) can black beans, rinsed
- 1 (15 1/2-ounce / 439 g) can pinto beans, rinsed
- 1 cup frozen sweet corn kernels, rinsed under warm water to thaw
- Optional garnishes: sour cream, avocado, cilantro
Instructions
- Season roast cubes with salt and pepper. Heat oil in a heavy bottom pot over medium high heat. Sear cubes in two or three batches to brown at least two sides; remove cubes from pan.
- Add onion, garlic, cumin and ancho pepper; stir to clean browned beef bits from bottom of pan, about 5 minutes. Add tomatoes and green chilies. Bring to a boil, reduce heat, cover and simmer 10 minutes.
- Add beans, corn and browned cubes to the pot. Simmer on very low an additional 30 minutes. Ladle into bowls, garnish and serve.
- We added sour cream and shredded cheese to ours!