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Beef-and-Butternut Chile Colorado

Beef-and-Butternut Chile Colorado

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How to Make It

Step 1

Heat a Dutch oven over medium-high. Sprinkle beef with 1/2 teaspoon salt. Add oil to pan. Add half of beef; cook, turning occasionally, until browned, about 6 minutes. Transfer browned beef to a plate. Repeat procedure with remaining beef.

Step 2

Add garlic to drippings in pan; cook, stirring constantly, 1 minute. Add 3 cups stock, scraping bottom of pan to loosen browned bits. Return beef to pan; stir in cumin, oregano, and bay leaves. Bring to a simmer over medium. Partially cover; simmer 1 hour.

Step 3

While beef cooks, bring remaining 3 cups stock to a boil in a saucepan over medium-high. Working with 1 chile at a time, hold over a blender; gently pull stem to remove, letting seeds fall into blender. Discard stems; place chiles in blender. Pour boiling stock over chiles. Cover with blender lid; let stand 30 minutes. Process until smooth, about 1 minute. Set aside until beef has finished simmering.

Step 4

Add chile mixture, squash, and remaining 1 teaspoon salt to beef in Dutch oven. Simmer over medium, partially covered, until liquid is thickened and beef is very tender, about 45 minutes. Sprinkle with cilantro, if desired.

Watch the video: Mexican American Carne Con Chile Colorado. Stewed beef in savory chili sauce (June 2022).


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