|Copyright 2011 LtDan'sKitchen blogs|
2 cups beef broth
2 Serrano peppers, seeded and diced
1/3 cup chili powder (Chili, Hatch New Mexico and pepper flakes combo)
1 tsp cayenne powder
1 tsp oregano
1 tbsp espresso powder
1 tsp cumin
4 tbsp olive oil
1. In a large pot over medium high heat, brown the beef cubes with 2 tbsp
of olive oil. Do this in batches. Set aside.
2. In the same pot, add the remaining olive oil and saute the garlic, onion,
Serrano and green peppers until softened. Season with salt and pepper.
3. Add the chili powder, cayenne powder, oregano, cumin and espresso
powder and saute for one minute. Add the diced tomatoes and the
browned beef and season with salt and pepper.
4. Add 2 cups of beef broth and bring the stew to a boil. Lower the heat
and simmer covered for 1 hour. Add the tomato paste and continue to
simmer until the beef is tender. Serve with shredded cheese and a sprig