Description
This authentic Chile Colorado Beef Stew is a rich, flavorful Mexican dish made with tender chuck roast simmered in a smoky, spicy sauce crafted from dried guajillo, ancho, and arbol chiles, combined with fire-roasted tomatoes and warm spices. Perfectly complemented by Mexican rice, beans, and fresh toppings like cilantro, sliced radishes, and Cotija cheese, this hearty stew delivers deep, comforting flavors ideal for a family meal or festive dinner.
Ingredients
Scale
Chiles and Sauce
- 8 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 1-3 arbol chile peppers (optional for heat)
- 1 (15 oz.) can fire roasted diced tomatoes with juices
- 3 cups reduced sodium beef broth
- 1 tablespoon beef bouillon or Better Than Bouillon
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon sugar (optional, recommended for mole flair)
- ¼ teaspoon ground cinnamon (optional, recommended for mole flair)
- 2 bay leaves
Beef and Coating
- 3 pounds chuck roast, trimmed and cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- ½ teaspoon salt (plus ½ teaspoon for flour mixture)
- ½ teaspoon black pepper (plus ½ teaspoon for flour mixture)
- 2 tablespoons vegetable oil
Vegetables and Aromatics
- 1 yellow onion, chopped
- 6 cloves garlic, minced
To Serve
- Mexican rice
- Warmed corn tortillas, tostadas, or tortilla chips
- Beans
- Thinly sliced radishes
- Chopped cilantro
- Chopped avocados
- Cotija cheese
Instructions
- Prepare Chilies: Cut the tops off all the dried guajillo, ancho, and arbol chiles using kitchen shears. Slice each chile along one edge to open like a book and scrape out all of the seeds, reserving some seeds if you prefer additional heat later.
- Toast and Soften Chilies: Heat a large Dutch oven over medium-high heat and briefly toast the chiles until fragrant, being careful not to burn them. Add enough water to just cover the chiles without touching the bottom of the pot. Simmer for 5 minutes, then turn off the heat and let the chiles soak to soften while you prepare the beef.
- Prepare Beef: Trim excess fat from the chuck roast and chop it into 1-inch pieces. In a bowl or plastic bag, whisk together the all-purpose flour, ½ teaspoon salt, and ½ teaspoon black pepper. Add the beef pieces and toss to coat evenly. Set aside.
- Make Chile Sauce: Remove the softened chiles from the soaking liquid and transfer them to a blender along with 1 cup of the soaking liquid and the can of fire roasted diced tomatoes. Blend until smooth, leaving a vent open to allow steam to escape. If your blender isn’t powerful, strain the sauce through a fine mesh sieve to remove any solids for a silky texture.
- Sear Beef: Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil over medium-high heat. Add half the coated beef in a single layer and sear until browned on one side, then flip and brown the other side. Stir to brown all sides evenly, then transfer the beef to a plate with a slotted spoon. Repeat with the remaining beef pieces.
- Sauté Vegetables and Spices: If needed, add a drizzle of olive oil to the empty Dutch oven. Cook the chopped onion over medium heat until softened and translucent, about 5 minutes, scraping up any browned bits. Add minced garlic and ground cumin, cooking for about 30 seconds until fragrant.
- Combine Ingredients: Return the seared beef to the Dutch oven, then pour in the blended chile sauce. Add oregano, coriander, smoked paprika, beef bouillon, cocoa powder, sugar, cinnamon, bay leaves, and beef broth. Stir well to combine all ingredients evenly.
- Simmer: Cover the pot and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 45 minutes, stirring every 10 minutes and replacing the lid to prevent burning. This slow simmer will tenderize the beef and develop the flavors.
- Thicken Sauce: Uncover the pot and increase the heat to medium. Simmer for an additional 15 minutes or until the sauce thickens to your desired consistency. Taste and adjust seasoning if needed by adding extra salt, reserved chili seeds, or cayenne pepper for more heat.
- Serve: Discard the bay leaves. Serve the Chile Colorado hot alongside Mexican rice, beans, warmed corn tortillas or tostadas, and garnish with thinly sliced radishes, chopped cilantro, avocados, and crumbled Cotija cheese for a traditional and satisfying meal.
Notes
- Adjust the number of arbol chiles depending on your preferred spice level; omit for milder stew.
- Removing chile seeds reduces heat but reserve some if you want to customize spiciness later.
- To avoid lumps in the sauce, strain the blended chile mixture if your blender isn’t high-powered.
- Simmer gently and stir regularly to prevent the stew from sticking or burning on the bottom.
- Leftovers taste even better the next day as the flavors continue to meld.
- Serve with traditional Mexican sides like rice, beans, and corn tortillas to complete the meal.
- For a gluten-free option, use a gluten-free flour blend for coating the beef or omit flour and increase simmering time slightly to thicken.
