Southwestern Braised Beef

This delicious stew from Canadian Living can also be made in the crock pot; just omit the two cups of water or else it will be more like a soup! Cook on high for 4 to 5 hours. The recipe also calls for ancho chili powder which is not widely available. If you can get it, by all means add it for a little extra kick, but it is perfectly fine without as well. Serve with basmati rice and a nice green salad.

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

• 1 (19 ounce) can red kidney beans, drained and rinsed
• 2  lbs boneless bottom round roast, cut into 3/4-inch cubes
• 1⁄4 cup chili powder
• 2  teaspoons ground cumin
• 1  teaspoon ground coriander
• 1  teaspoon dried oregano
• 1  teaspoon dried ancho chile powder (optional)
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cinnamon
• 3  tablespoons  vegetable oil
• 2  onions, chopped
• 4  garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 1  teaspoon salt
• 1⁄2 teaspoon granulated sugar

Directions

1. In a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
2. Set aside.
3. In a Dutch oven or large saucepan, heat the remaining oil over medium-high heat.
4. Brown the beef in batches.
5. Remove to a plate and drain the fat from the pan.
6. Fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
7. Add the chili powder mixture and fry until fragrant, about 30 seconds.
8. Add the beef and stir for about 1 minute.
9. Add the beans, 2 cups of water, tomatoes, salt and sugar.
10. Bring to a boil.
11. Reduce the heat, cover and simmer for 1 hour.
12. Uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.