red chile beef and vegetable stew

2019-11-21

Chile Colorado—beef in red chile sauce—is nice, but it could imo be improved upon with some exra vegetables. I added new harvest potatoes and Normandy vegetable mix to make it a regular stew. Much better balance that way imo.

I also made the sauce differently than I otherwise do. Instead of using pure chile puree, this time I started out with a blond roux and velouté sauce from mixed beef and pork stock. That diluted the sauce, which was a good thing because it still came out hot, hot, hot; even though the label claimed it was mild chile.

INGREDIENTS

This is what you need for 4-6 servings:

1 qt. meat or vegetable stock
1.5 lb. beef roast, cooked
1.5 lbs. new harvest potatoes,
halved or quartered
2 lbs. Normandy mix vegetables
S&P
2 cups red chile puree

Pic1: red chile beef and vegetable stew

Directions

Pic2: beef roast
Pic3: all done
Pic4: roux velouté sauce

Cook the meat whichever way you prefer. (Pic2+3 = stovetop)
Add flour and stock to turn the meat juices in a velouté sauce. (Pic4)
I substituted part of the beef stock with 2 cups of pork stock that I had in the refrigerator.

Pic5: frozen red chile puree
Pic6: add to sauce
Pic7: cook potatoes in the red chile sauce

Add red chile puree to taste. (Pic5+6)
Add S&P to taste.
Add new harvest potatoes.
Bring to a boil. Reduce heat. Cover and cook the potatoes in the red chile sauce 15-20 minutes or to desired tenderness.

Pic8: cut meat
Pic9: Add meat and vegetables.
Pic1+10: serve and enjoy.

Cut the meat to bite-size pieces. (Pic8)
Add meat and vegetables to the sauce. (Pic9)
Cover and remove from the heat.
Rest 15-30 minutes.
There should be enough heat in the sauce to warm the meat and vegetables through without overcooking them.
Adjust seasoning.
Serve and enjoy. (Pic1+10)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org