Green-Chile Beef Stew
adapted from Gourmet Magazine, September 2006
3 lb boneless beef chuck, trimmed and cut into 1-inch pieces
freshly cracked black pepper
2 teaspoons salt
2 tablespoons vegetable oil
2 large white onions, chopped (4 to 5 cups)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon ground cumin
1 quart whole tomatoes in juice (or a 28-oz can)
2 cups water (2 to 2 1/2)
1 lb fresh Anaheim chiles (8 to 10), roasted and peeled
1. Pat beef dry and season with pepper and 1 teaspoon salt.
2. Heat oil in a 10- to 11-inch-wide (5- to 7-quart) heavy pot over moderately high heat until hot but not smoking, then cook beef in 2 or 3 batches, turning occasionally, until browned, 6 to 8 minutes per batch. Transfer as browned to a bowl using a slotted spoon.
3. Add onion and garlic to fat in pot and cook over moderately high heat, stirring and scraping up brown bits, until softened, about 8 minutes. Add cumin and remaining teaspoon salt and cook, stirring, 2 minutes. Return beef (with any juices accumulated in bowl) to pot and stir in tomatoes with juice and enough water to cover meat, then bring to a simmer.
4. Discard seeds, ribs, and stems from chiles, then cut lengthwise into 1/3-inch-wide strips. Add chiles to stew and gently simmer, uncovered, stirring occasionally to break up tomatoes, until meat is very tender, about 3 hours.
Notes: Stew is best made 1 day ahead to allow flavors to develop. Cool completely, uncovered, then chill, covered. Reheat before serving.
Serving Ideas: Accompaniments: cooked pinto beans and rice