Chile Colorado Mexican Beef Stew
This Chile Colorado Mexican Beef Stew is pure comfort with a kick. Imagine tender chunks of beef, simmered low and slow in a smoky, homemade chile sauce that’s rich with New Mexico chiles, onions, and just the right touch of olive oil. Those chiles bring this deep, earthy warmth that gives the stew its beautiful red color and a flavor that’s unforgettable. As it simmers, your kitchen fills with the kind of aroma that makes everyone ask, “Is it ready yet?” And when you finally dig in, it’s everything you hoped for—bold, satisfying, and so cozy. Serve it over fluffy rice, with warm tortillas, or even over mashed potatoes. This is the kind of meal that wraps you up like a hug and brings everyone back for seconds.
12 Servings
Ingredients
- 9 New Mexico dried chiles washed, stems and seeds removed
- 3 c water
- 5 lb boneless beef chuck roast trimmed of fat
- 1/2 c all-purpose flour
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 3 tbsp olive oil
- 1 large yellow onion chopped
- 2 c beef stock or as needed
Instructions
Soak the Chiles:
- Place the cleaned chiles and 3 cups of water in a medium stockpot. Bring it to a boil, then turn off the heat and let the chiles soak for about 30 minutes to soften up nicely.
Blend the Chiles:
- After the chiles have softened, strain them, but save that soaking water—it’s full of flavor! Add the chiles to a blender along with a bit of the soaking water, blending until smooth. Add more water if needed to get a smooth, pourable sauce. For the best texture, pour the sauce through a fine mesh strainer to catch any bits of seeds or skins. Set the sauce aside.
Prep the Beef:
- Cut the beef into 1- to 2-inch chunks. In a medium bowl, combine the flour with the salt and pepper, mixing it all together until it’s well blended. Dredge each piece of beef in the flour mixture until it’s lightly coated. Set the floured beef aside.
Brown the Onions and Beef:
- Warm up some olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook for about 5 minutes, until it’s nice and soft and starting to look translucent. Working in batches, add the beef chunks to the pot, being careful not to overcrowd. Let each piece brown on all sides, then remove and set aside. Repeat with the remaining beef, then add all the browned meat back into the pot.
Combine and Simmer:
- Stir the puréed chile sauce into the pot with the beef. Add enough beef stock to just cover the meat, or to your preferred thickness. Bring the stew to a gentle boil over medium heat, then reduce to the lowest heat setting. Put the lid on and let it simmer for about 3 hours, until the beef is melt-in-your-mouth tender. Check occasionally, adding a bit more stock if needed to keep the stew from getting too thick.
Notes
Making this recipe gluten-free is a breeze! Just swap the all-purpose flour for a gluten-free flour blend. Use one that’s good for thickening and dredging—most gluten-free blends will work fine here. The flour’s main job is to help give the beef a nice crust and slightly thicken the sauce, so the swap won’t affect the flavor. Double-check that your beef stock is gluten-free (most are, but it’s always good to confirm). With those simple changes, you’ll have all the rich, delicious flavors of Chile Colorado without any gluten!