Red Chile and Beef Stew
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INGREDIENTS 3 pounds beef roast, (eye round or brisket)
1 cup flour
1 tablespoon salt, or to taste
1 teaspoon pepper
1/2 cup oil
3 cups Salsa De Chile Colorado
1 tablespoon Garlic Purée
1 teaspoon oreganoCut meat into 1-inch pieces and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef.
In a large skillet, heat oil. Add beef, a batch at a time so that the skillet is not crowded, and brown slowly. Add Salsa De Chile Colorado, garlic and oregano. Cook over low heat for 1 hour or longer, until meat is tender, stirring frequently to prevent scorching. Add a little hot water, if necessary.
NOTE: This is a basic meat preparation that you can serve in bowls along with tortillas, on combination plates or as a filling for Burros, Chimis, Chalupas, Enchiladas and Tamales.