4 Pounds of chuck, round beef or sirloin, cut into 1-inch cubes
6 Tablespoons oil
1 Medium onion, diced
3 Cloves of garlic, minced
3 Fresh tomatoes, diced
2 Jalapeno peppers, deveined & diced
2 Serrano peppers, deveined & diced
1 Tablespoon cumin
2 Teaspoons chili powder
1 Teaspoon oregano
2 Bay leaves
3 Cups of beef broth
12 oz. Bottle of dark Mexican beer (Negro Modelo)
1-3 Tablespoons of flour (depends on how thick you like your gravy)
Remove beef from pot, add the final 2 tablespoons of oil & cook on medium heat the onions & chiles for about 10 minutes or until the onions are translucent. Add the garlic & cook for another minute.
Throw in the browned beef, add the spices, beef broth, tomatoes & beer, mixing everything really well. Turn up the heat to high, bring the stew to a boil & then turn heat down to low. You want to simmer everything for about 4 hours, stirring occasionally. At this point, check the meat for tenderness.
If the meat is done to your liking, it is time to add the flour to thicken the gravy. Take out a cup of the cooking liquid, stir into it a 1 to 3 tablespoons of flour, then incorporate this back into the stew. Stir until gravy has thickened.
Serve with some steamed or toasted rice & some pinto beans, along with flour tortillas.
Enjoy!!!
NOTE: You can also add some diced carrots and/or potatoes if desired at the 3 hour mark, although that is strictly a personal choice... I've done this variation & both versions are good.
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