Rich Red Cowboy Stew

"In 'Braises and Stews' by Tori Ritchie"
 
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Ready In:
2hrs 40mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Cut the meat into 1-inch pieces, rinse, and pat dry with paper towels.
  • Sprinkle with salt.
  • Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
  • When oil shimmers, add enough meat to cover bottom in 1 layer.
  • Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
  • Turn and brown on the other side, about 5 minutes more.
  • Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.
  • When last batch of meat has been removed, add the onion to pot and cook, stirring, until softened, about 3 minutes.
  • Return meat and any accumulated juices to pot and sprinkle in the chili powder and a pinch of salt.
  • Add the tomatoes and 1 1/2 cups water and let come to a boil; decrease heat , cover, and simmer until meat is very tender, 1 1/2 to 2 hours (check occasionally to make sure liquid doesn't evaporate; if sauce appears dry, add more water 1/4 cup at a time).
  • Remove from heat and let stand 5-10 minutes to settle flavors, then salt to taste before serving.

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