Rich Beef Stew (Print Version)

# Ingredients:

01 - 4 to 5 pounds of chuck roast, chopped into 4-inch pieces.
02 - Half a tablespoon of salt (kosher).
03 - Half a tablespoon of ground black pepper.
04 - One and a half tablespoons of olive oil.
05 - Twelve guajillo chiles, cleaned (about 2.5 ounces).
06 - Five ancho chiles, cleaned (about 2 ounces).
07 - Five árbol chiles, with stems removed (about 0.1 ounces).
08 - Two big Roma tomatoes.
09 - Half of a medium-sized yellow onion.
10 - One 4-inch stick of Mexican cinnamon.
11 - Three bay leaves.
12 - Half a teaspoon of whole peppercorns.
13 - Two cups of beef stock.
14 - Quarter cup of plain white vinegar.
15 - Five peeled garlic cloves.
16 - One teaspoon of ground cumin powder.
17 - One teaspoon of oregano (Mexican kind).
18 - Half a teaspoon of ground cloves.

# Instructions:

01 - Sprinkle the meat with pepper and salt.
02 - Warm oil over medium-high heat. Brown meat chunks in small batches until golden.
03 - Simmer chiles, tomatoes, onion, and spices in water for about 10 minutes.
04 - Puree the softened mix with broth, garlic, cooking water, vinegar, and seasonings.
05 - Pour sauce through a strainer into the pot with beef.
06 - Bring to a boil, lower heat to simmer covered for 3 to 3½ hours. Meat should soften.
07 - Pull the meat apart with a fork, mix back into the sauce. Use as stew or taco filling.

# Notes:

01 - You can swap the cinnamon and oregano for the non-Mexican variety.
02 - Control how spicy it is by adding or removing árbol chiles.
03 - Compatible with slow cookers or Instant Pots.

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