Dark beer and dried red chiles make this Mexican beef stew a hearty cool weather dish. Add vegetables such as potatoes, chayote and quartered ears of corn to make the guisado de res a one-dish meal.
- 3 ancho chiles, stemmed, seeded and soaked in hot water until soft
- 4 guajillo chiles, stemmed, seeded and soaked in hot water until soft
- 1 pound roma or plum tomatoes, seeded and peeled
- 4 cloves garlic, chopped
- 1 small onion, chopped
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cut into 1 inch cubes and sprinkled with salt
- 12 ounces dark Mexican beer
- 4 cups beef stock
- Vegetables of choice, cut into 1 inch chunks
- Salt to taste
- Masa to thicken, if desired
Place the chiles, tomatoes, onion and garlic in a blender. Puree until smooth, strain and set aside.
Heat the oil in a Dutch oven, add the meat and brown on all sides. This may have to be done in two batches in order to have enough space for all the meat to brown. Remove meat and set aside.
Add the chile puree to the oil and cook, stirring, for 10 minutes. Add the beer and stock. Return the meat to the pot.
Cover and simmer for 1 ½ – 2 hours, or until meat is tender. Add vegetables of choice and cook until they are done. Taste and add salt if desired. If a thicker stew is desired, mix a bit of masa with some of the liquid, stir the mixture into the stew and cook until thickened. Serves 6-8.
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