Happy Family Stew
Submitted by ossy
Happy family stew braises beef chuck with plum tomatoes, green chilies, cumin, oregano, and Worcestershire for hours into a rich Tex-Mex-leaning beef stew. Served over rice for a one-pot crowd dinner.
YIELD
4 servingsPREP
30 minCOOK
3 hrsREADY
4 hrsDon’t let the wholesome name fool you. Happy family stew is a deeply seasoned, slow-braised pot of beef chuck with serious Tex-Mex DNA. Plum tomatoes, mild green chilies, cumin, and a generous splash of Worcestershire push this stew well past basic beef-and-onions territory.
The single most important step is the hard sear on the beef. Three pounds of 2-inch cubes go into the pan in batches, browned hard on every side until each face is mahogany. This is where the deep flavor lives. Crowding the pan steams the meat and ruins everything.
A full 2 to 3 hours of low simmer is non-negotiable. Beef chuck has tough connective tissue that needs time to break down into gelatin, which is what gives the finished stew its silky body and the meat its fall-apart tenderness.
Breaking the cubes up with a knife or spoon at the end transforms this from a cubed stew into something closer to a chunky chili. It’s a small move that completely changes the eating experience.
Pro Tips
- Pat the beef bone-dry before browning. Wet meat won’t sear.
- Use veal stock if you can find it. It adds a richer, silkier body than standard beef stock.
- Skim the fat from the surface during the last 30 minutes. The stew gets greasier than you’d think.
- Make this a day ahead. The flavors deepen overnight in the fridge.
Variations
- Add 2 chopped poblano peppers along with the green chilies for a smokier, fresher heat.
- Stir in a square of dark chocolate at the end for a Mexican-mole depth.
- Top with diced avocado, lime wedges, and chopped cilantro just before serving over rice.
Ingredients
Directions
Heat enough oil to cover bottom of large, heavy pan until oil is sizzling.
Dry meat well; add enough to pan to brown without crowding. Brown on high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside.
Repeat with rest of meat.
Reduce heat; add onions and garlic to pan; cook over low heat until soft.
Return meat with its juice to pan; add next six ingredients; bring liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender.
With knife or spoon, break meat up into bite-size pieces. Season with salt and pepper and serve over rice.
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