CHIPOTLE BEEF STEW

Chipotle Beef Stew image

Provided by B. Fairbrother

Categories Soup/Stew Blender Food Processor Beef Tomato Stew Dinner Lunch Hot Pepper Fall Winter Hominy/Cornmeal/Masa Gourmet Chicago Illinois Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
14- to 16-ounce can whole tomatoes, including juice
1 to 2 canned chipotle chiles in adobo plus 1 to 2 tablespoons adobo sauce from can
1/2 cup water
15 1/2-ounce can hominy, rinsed
Accompaniment: warm flour tortillas

Steps:

Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Pur e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.

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