This stew has "family favorite" written all over it. The simplicity of the ingredients, along with its versatility, add
up to a dish that is fabulous for a casual dinner at home or to serve to guests.
Stew is best made 1 day ahead to allow flavors to develop. Cool completely, uncovered, then chill, covered. Reheat before serving.
Recipe information
Total Time
4 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Pat beef dry and season with pepper and 1 teaspoon salt.
Step 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.
Step 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.
Step 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.
