This Happy Family Stew is a comforting, rustic dish that brings warmth to any table. Made with tender boneless beef chuck, the meat is slowly braised until it falls apart at the touch. The savory broth is infused with earthy cumin, fresh oregano, and the bright acidity of canned plum tomatoes, creating a complex flavor profile. Mild green chilies add a gentle kick without overwhelming the palate. This stew is ideal for chilly evenings or when you need a satisfying, home-cooked meal that feels like a hug in a bowl. Serve it over fluffy white rice to soak up every drop of the delicious, aromatic sauce. It’s simple, affordable, and guaranteed to bring the family together.
Happy Family Stew
Description
This Happy Family Stew is a comforting, rustic dish that brings warmth to any table. Made with tender boneless beef chuck, the meat is slowly braised until it falls apart at the touch. The savory broth is infused with earthy cumin, fresh oregano, and the bright acidity of canned plum tomatoes, creating a complex flavor profile. Mild green chilies add a gentle kick without overwhelming the palate. This stew is ideal for chilly evenings or when you need a satisfying, home-cooked meal that feels like a hug in a bowl. Serve it over fluffy white rice to soak up every drop of the delicious, aromatic sauce. It&# 226;ÂÂs simple, affordable, and guaranteed to bring the family together.Ingredients
Directions
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Cut the boneless beef chuck into 2-inch cubes.
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Heat vegetable oil in a large, heavy pan until sizzling.
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Pat the beef cubes dry with paper towels.
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Add beef to the hot pan in batches to avoid crowding.
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Brown the meat on high heat, turning to brown all sides completely.
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Remove browned meat from the pan and set aside.
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Repeat browning process with remaining meat.
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Reduce heat to low and add chopped onions and garlic to the pan.
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Cook onions and garlic until soft and translucent.
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Return the browned meat and its juices to the pan.
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Add chopped tomatoes with juice, 1.5 cups canned beef stock, chopped green chilies, 1 tablespoon fresh chopped oregano (or 1 teaspoon dried), 2 teaspoons ground cumin, and 3 tablespoons Worcestershire sauce.
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Bring the mixture to a boil.
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Reduce heat to low, cover partially, and simmer for 2 to 3 hours until meat is tender.
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Use a knife or spoon to break the meat into bite-size pieces.
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Season with salt and freshly ground pepper to taste.
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Serve hot over 3 cups of cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 983.9kcal
- % Daily Value *
- Total Fat 66.1g102%
- Saturated Fat 22.7g114%
- Cholesterol 265.6mg89%
- Sodium 245.2mg11%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 88.5g177%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Prepare the aromatics before cooking: Chop 2 onions and 2 garlic cloves. Chop 4 cups of canned plum tomatoes, including their juice. Drain and chop 1 can of mild green chilies.
For best results, ensure the pan is hot before adding the beef to get a good sear. Do not overcrowd the pan when browning, as this will steam the meat rather than brown it.
Storage: Allow the stew to cool completely before refrigerating in an airtight container. It will keep for up to 4 days. Freeze for up to 3 months.
Variation: You can add other vegetables like carrots or potatoes for extra heartiness. Add them during the last hour of simmering.
