Southwestern Simmered Beef

Round steak cut into chunks, browned hard, and simmered low with stewed tomatoes, diced green chilies, cumin, and oregano until the meat falls apart. This is Southwestern comfort food that fills the house with the smell of chile and slow-cooked beef.

Browning the meat first is what builds the flavor base. That caramelized crust on each piece of beef adds a depth that no amount of seasoning can replicate. Don’t crowd the pot. Brown in batches if you have to.

Sprinkle flour over the softened onions and garlic and cooking it for two minutes before adding liquid creates a roux right in the pot. That flour thickens the braising liquid into a rich, gravy-like sauce as the stew simmers instead of leaving you with thin, watery broth.

Round steak is a tough cut that needs time. An hour and a half of gentle simmering breaks down the connective tissue into gelatin, which is what gives the sauce body and makes each piece of beef tender enough to cut with a spoon.

Chef Tips

• Cut the beef into 2-inch pieces, no smaller. Small pieces overcook and dry out during the long simmer.
• Check the liquid level periodically and add water if the pot starts to dry out. The stew should stay saucy.
• A dollop of sour cream on top when serving isn’t just garnish. The cool, tangy cream tempers the chile heat and adds richness.

Variations

• With beans: Add a can of pinto beans in the last 30 minutes for a heartier, more filling stew.
• Over rice: Serve ladled over steamed rice instead of in a bowl for a plate-style presentation.
• Slow cooker method: Brown the beef and build the roux on the stovetop, then transfer everything to a slow cooker for 8 hours on low.