Authentic Beef Chili Stew (Print Version)
# Ingredients:
→ For the Stew
01 -
3 lbs beef chuck roast, cut into chunks
02 -
2 dried guajillo chilies
03 -
2 dried ancho chilies
04 -
2 cloves garlic
05 -
1 small onion, chopped
06 -
2 tsp cumin
07 -
1 tsp oregano
08 -
1/2 tsp ground cloves
09 -
1/2 tsp ground cinnamon
10 -
4 cups beef broth
11 -
2 tbsp vinegar
12 -
Salt and pepper, to taste
→ For Serving
13 -
Corn tortillas, warmed
14 -
Fresh cilantro, chopped
15 -
White onion, finely chopped
16 -
Lime wedges
# Instructions:
01 -
Heat a dry skillet over medium heat. Toast the dried guajillo and ancho chilies for about 2 minutes, or until fragrant and slightly pliable. Remove from heat, let cool slightly, then remove seeds and stems.
02 -
Place the toasted chilies, garlic, chopped onion, cumin, oregano, ground cloves, and ground cinnamon in a blender. Add 1 cup of beef broth and blend until smooth. The sauce should have a rich red color and thick consistency.
03 -
Season the beef chunks generously with salt and pepper. Heat a large, heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef chunks on all sides, about 2-3 minutes per batch. Return all beef to the pot.
04 -
Pour the blended chili sauce over the browned beef, then add the remaining beef broth and vinegar. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 2-3 hours, stirring occasionally, until the beef is very tender and easily shreds with a fork.
05 -
Once the beef is tender, use two forks to shred the meat directly in the pot. Stir the shredded beef back into the broth. Taste and adjust seasoning with additional salt and pepper if needed.
06 -
Ladle the birria into bowls. Serve with warm corn tortillas on the side, and garnish with fresh chopped cilantro and finely diced white onion. Offer lime wedges for squeezing over the top.
# Notes:
01 -
For added depth of flavor, roast the garlic and onion before blending them into the sauce.
02 -
Birria can be made a day ahead and reheated - the flavors will develop even more overnight.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.