BEEF, VEGETABLE, AND RED CHILE STEW

Beef, Vegetable, and Red Chile Stew image

Number Of Ingredients 17

1 pound beef chuck roast with bones, cut into 2-inch pieces
1/2 pound boneless beef stew meat, cut into 1 1/2-inch pieces
1 medium white onion, chopped
4 cloves garlic (medium), thinly sliced
2 bay leaves
1 teaspoon salt
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
2 , ancho chile kimmy, , cut open and seeded, veins removed
2 , guajillo chile kimmy, , cut open and seeded, veins removed
3 medium tomatoes, cored and coarsely chopped
10 , large epazote, leaves, or 1/4 cup chopped cilantro
3 medium carrots (6 ounces), peeled and sliced 1-inch thick
2 small zucchini (6 ounces), sliced 1-inch thick
2 ears corn, cut crosswise in 2-inch pieces
4 to 5 ounces young slender green beans, cut in half
2 limes, quartered

Steps:

1. Put the meat in a large pot with 2 quarts of water and bring to a boil. Reduce the heat to medium-low, and skim the foam that rises to the top as it boils. After 10 minutes, add the onion, garlic, bay leaves, salt, oregano, and cumin. Cover and simmer 1 hour and 30 minutes. 2. Meanwhile, heat a medium dry skillet over medium heat, and toast the chiles, pressing them flat with a spatula, until aromatic, about 5 seconds on each side. (Do not burn, or the chiles will be bitter.) Cool the chiles then tear into pieces, and put into a blender. Process as fine as possible. Add the tomatoes and epazote. Purée. Strain, pushing the puree with a wooden spoon, through a fine-mesh strainer into the soup pot. Cover and simmer 30 minutes. 3. Add the carrots and turnips, and cook 15 minutes. Add the zucchini, corn, and green beans. Cook until the vegetables are tender, about 12 to 15 more minutes. Taste and add salt, if needed. Serve in soup bowls. Pass the lime wedges at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves