Chile Colorado Beef Stew
A rich, deeply flavored Mexican restaurant-style Chile Colorado made with tender braised beef simmered in a complex dried red chile sauce — just like your favorite authentic mexican restaurant serves it, at around 420 calories per hearty serving.
30m
6
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Ingredients
- 3 lbs beef chuck, cut into 2-inch cubes
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 4 cups beef broth, divided
- 1 medium white onion, roughly chopped
- 6 cloves garlic, peeled
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cloves
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Fresh cilantro, warmed corn tortillas, and lime wedges for serving
Instructions
- 1
Toast the Dried Chiles
Heat a dry cast iron skillet or comal over medium heat. Working in batches, toast the guajillo, ancho, and pasilla chiles for about 30 seconds per side, pressing them flat with a spatula, until fragrant and slightly darkened — do not let them burn or the sauce will taste bitter. Transfer toasted chiles to a large bowl.
- 2
Rehydrate the Chiles
Pour 3 cups of the beef broth, heated to near-boiling, over the toasted chiles. Place a plate or lid on top to keep the chiles submerged. Let them soak for 20–25 minutes until completely softened and pliable.
- 3
Blend the Chile Sauce
Transfer the rehydrated chiles along with their soaking liquid to a blender. Add the roughly chopped onion, garlic cloves, Mexican oregano, cumin, smoked paprika, ground cloves, and apple cider vinegar. Blend on high for 2–3 minutes until completely smooth. For extra silkiness, press the sauce through a fine-mesh strainer using the back of a spoon, discarding the solids.
- 4
Season and Sear the Beef
Pat the beef chuck cubes thoroughly dry with paper towels. Season generously on all sides with kosher salt and black pepper. Heat the vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear the beef in a single layer without crowding, about 3–4 minutes per side, until a deep brown crust forms. Work in 2–3 batches as needed. Transfer seared beef to a plate and set aside.
- 5
Fry the Chile Sauce
Reduce the heat to medium. Carefully pour the blended chile sauce into the same Dutch oven (it will spatter). Fry the sauce, stirring constantly, for 4–5 minutes until it darkens slightly and thickens. This step deepens the flavor and is a hallmark of authentic Mexican restaurant technique.
- 6
Braise the Beef
Return the seared beef and any accumulated juices to the pot. Pour in the remaining 1 cup of beef broth and stir to combine. The liquid should nearly cover the beef — add a splash more broth if needed. Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and braise for 2 to 2.5 hours, stirring every 30 minutes, until the beef is completely tender and falls apart easily when pressed with a fork.
- 7
Adjust Seasoning and Consistency
Uncover the pot and taste the sauce. Adjust salt as needed. If the sauce is too thin, simmer uncovered for an additional 10–15 minutes, stirring occasionally, until it thickens to a rich, coating consistency. If too thick, add a splash of warm broth to loosen it.
- 8
Serve
Ladle the Chile Colorado into wide shallow bowls. Garnish with fresh cilantro leaves. Serve immediately with warm corn tortillas and lime wedges on the side. This dish is also excellent served over steamed white rice or alongside refried beans for a full mexican restaurant experience at home.
Chef's Tips
The secret to an authentic mexican restaurant-quality Chile Colorado is not skipping the frying step for the chile sauce — it removes any raw taste and intensifies the color and depth of flavor. Use a mix of chile varieties for complexity; all guajillo will taste one-dimensional. If you can find Mexican oregano at a Latin grocery store, use it — it has a slightly citrusy, earthy profile distinct from Mediterranean oregano. Leftovers taste even better the next day as the flavors meld overnight in the refrigerator.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this chile colorado beef stew
How long does it take to make Chile Colorado Beef Stew?
This recipe takes 3H total time, including 30 minutes prep time and 2H30 minutes cooking time.
How many servings does this Chile Colorado Beef Stew recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Chile Colorado Beef Stew recipe?
This recipe is rated as Hard difficulty level, making it best for experienced cooks.
Can I make substitutions in this Chile Colorado Beef Stew recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this chile colorado beef stew ahead of time?
Yes! You can prepare this chile colorado beef stew up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover chile colorado beef stew?
Store leftover chile colorado beef stew covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with chile colorado beef stew?
This chile colorado beef stew pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze chile colorado beef stew?
Yes, this chile colorado beef stew freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.