Prep 30 mins
Cook 2 hrs 10 mins
In 'Braises and Stews' by Tori Ritchie
- 3 lbs beef stew meat, preferably chuck, trimmed of excess fat
- kosher salt
- vegetable oil
- 1 large yellow onion, thinly sliced
- 1⁄4 cup mild chili powder
- 1 (14 1/2 ounce) can chopped tomatoes
- 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.