Since I had some chiles left I decided to give Chile Colorado Beef Stew a whirl…absolutely delicious!!!
One of my favorite things to do is try new flavors and put my own spin on traditional dishes.
I ordered these Mexican chiles from Amazon to put my spin on Mexican Birria (SO good!).
It’s a spicy stew that is SO full of amazing flavors!
Traditionally served over rice or with warm tortillas.
Here’s how to make Chili Colorado Beef Stew
I started by rehydrating the chiles in some boiling beef broth and let them hang out for about a half hour.
Remove the stems and some of the seeds beforehand.
Your spice preference will determine how much of the seeds you remove.
Then I blended them in the food processor to make a chile paste.
For the steak, I am using 2 pounds of flat iron steak cut into cubes.
Then add flour, kosher salt, and pepper to the steak and toss it around until evenly coated.
Set a large pot over medium high heat and add 2 Tbsp oil.
Once the oil is hot add the flour coated steak bites and cook 5 to 6 minutes, stirring a few times.
Then add a diced onion, oregano, and cumin.
Let that cook about 5 minutes and add garlic.
After the garlic cooks for a minute, add more beef broth and the blended chili paste from earlier.
You’ll notice it will be very thin, just like this, at first.
Bring to a boil and reduce the heat to simmer 45 minutes to an hour, stirring a few times.
It will thicken as it cooks and will develop the most gorgeous color!
Serve Chile Colorado Beef Stew with warm tortillas on the side or serve over rice.
We had ours with tortillas and dipped and even tore pieces off to enjoy with the meat.
My son had a friend over and I just assumed this would be too spicy so I made them chicken tenders.
Once they came to the dinner table and saw the deliciousness we were having they tried and LOVED it!
Honestly this dish is perfect just like this, but you could add sour cream, cheese, or cilantro if you prefer 🙂
Even more recipes to try similar to Chile Colorado Beef Stew!
Chile Colorado Beef Stew
Chile Colorado Beef Stew is a very flavorful, spicy Mexican stew made with dried chiles, it can be served over rice or eaten with tortillas!
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 3 dried arbol chiles
- 4 cups beef broth
- 2 Tbsps vegetable oil
- 2 pounds beef (I used flat iron steak) cut into cubes
- 1/4 cup flour
- kosher salt, pepper
- 1 onion diced
- 1 Tbsp cumin
- 1 Tbsp oregano
- 4 cloves garlic minced
Remove the stems from the dried chiles and remove some of the seeds (this depends on your spice preference, more seeds will be spicer).
Add 2 cups of the beef broth to a saucepan and add the chiles. Bring to a boil and remove from heat. Let them soak in the hot water 20 to 30 minutes.
Pour the chiles and beef broth into a blender or food processor and blend until smooth.
Set a large soup pot over medium high heat and add the oil. Coat the beef cubes in the flour and season with kosher salt and pepper. Once the oil is hot add the beef and cook 5 to 6 minutes, stirring a few times.
Add the onion, cumin, and oregano and cook 5 more minutes. Add the garlic and cook 1 more minute.
Add the remaining 2 cups beef broth and the blended chiles. Bring this to a boil and then reduce the heat to simmer for 45 minutes to an hour. Taste for seasoning and add more kosher salt and pepper if needed.
Serve with rice, tortillas, or with toppings such as cheese, sour cream, or cilantro.