Tex Mex Stew

By gnikylime

Ingredients

• 2.2 lb [1 kg] beef, cut into 1-in. pieces
• 1/2 c. flour
• 1 t. smoked paprika or chipotle powder
• 1/4 t. salt
• 1/2 t. Lantana of Texas salt free (or 1/4 t. black pepper + 1/4 t. chili powder)
• 3 T. vegetable oil
• 2 small onions or 1 large onion, diced
• 3 cloves garlic
• 1 c. red wine
• 500 g. tomato puree
• 425 g. diced tomatoes
• 300 g. can of corn
• 1 bell pepper, diced
• 1 habenero, thinly diced
• 2 carrots, cut in half lengthwise and sliced in 1/2 in. pieces
• 1/2 bunch cilantro, finely chopped
• 2 L. beef or veggie broth
• 1 t. cumin
• 1 t. dried Italian seasoning
• Chives or green onions for garnish, diced

Preparation

Step 1

1. Mix flour, chipotle, salt, and Lantana together. Dredge each piece of beef in the flour mixture.
2. Heat 2 T. oil in a large Dutch oven over medium heat. Brown the beef in batches, making sure not to overcrowd the pot. Remove browned pieces and place on a plate.
3. Once all of the beef is done, add the remaining oil to the pot. Saute the onions and garlic until translucent. Then deglaze the pot with the wine.
4. Add all remaining ingredients (including the beef, excluding the garnish) and increase the heat to high, stirring occasionally until reduced to desired thickness. Serve with chives or green onion.