Red/Reddened/Redish Stew

Pre-heat Oven 350 degrees

3 lbs Chuck Roast cut into 1″ cubes tossed in a mixture of flour (1 cup), Salt 1 tsp, Pepper .5 tsp

• Avocado Oil (or other neutral oil)
• 2 Cups Beef Broth
• 1 Large Yellow onion, diced
• 10 Cloves garlic, rough diced
• 2 tsp Cumin
• 1 tsp Mexican Oregano
• 1 tsp Paprika
• 1 tsp Brown Sugar
• Juice of 1/2 lime
• 1 Bay leaf
• Salt to taste

1. Warm your skillet or Dutch oven over medium high heat, add Avocado oil and fry the beef cubes in batches until golden; remove from pan.
2. Add the diced onion, garlic, and spices; cook 2 minutes; add beef cubes and lime juice, mix thoroughly, cook 1 minute.
3. Add Beef Broth, Chile Sauce*, and Bay leaf, stir and cover, place in oven for about 2.5 hours or until meat falls apart easily.
4. If sauce too thick, add beef broth to thin out
5. If too thin, cook for 20-30 minutes with no lid.

*Chile sauce:

• 6 Dried California peppers, stem and seeds removed
• 6 Guajillo peppers, stem and seeds removed
• 2 Dried Ancho peppers, stem and seeds removed
• 1 1/2 Cups of Chicken Broth

1. Once you have removed the stems and seeds, soak the peppers in warm water for 20 minutes.
2. Remove the peppers from the water bath, and transfer to a blender.
3. Add chicken broth and blend for a smooth consistency.
4. Serve with warm white corn tortillas, fresh avocados, cotija cheese and Mexican rice.