Reno Red

This hearty Reno Red is a robust Mexican-inspired beef stew that balances bold spices with tender, slow-cooked meat. Combining coarse-ground beef round and chuck, the dish delivers a satisfying texture and deep umami flavor. The blend of mild ground chiles, cumin, garlic, and onions creates a complex aromatic base, while the addition of stewed tomatoes and green chiles adds brightness and acidity. A unique touch of oregano-infused beer tea lends subtle herbal notes, and masa harina thickens the sauce to a velvety consistency. Perfect for cold evenings or gathering with friends, this stew is best served with warm tortillas or over rice.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 2232.9

Description

This hearty Reno Red is a robust Mexican-inspired beef stew that balances bold spices with tender, slow-cooked meat. Combining coarse-ground beef round and chuck, the dish delivers a satisfying texture and deep umami flavor. The blend of mild ground chiles, cumin, garlic, and onions creates a complex aromatic base, while the addition of stewed tomatoes and green chiles adds brightness and acidity. A unique touch of oregano-infused beer tea lends subtle herbal notes, and masa harina thickens the sauce to a velvety consistency. Perfect for cold evenings or gathering with friends, this stew is best served with warm tortillas or over rice.

Directions

1
Heat the cooking oil in a large heavy pot over medium-high heat.
2
Add the beef round, beef chuck, and black peppercorns to the pot.
3
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
4
Stir in the mild ground red chile, cumin, garlic, and chopped onions.
5
Add enough water to barely cover the meat mixture.
6
Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary to prevent sticking.
7
Stir the crushed red chiles into the meat mixture.
8
In a small separate container, brew the dried oregano in 1/2 cup of warm beer for 10 minutes to create an herbal tea.
9
Strain the oregano-beer mixture, discarding the solids, and stir the liquid into the pot.
10
Stir in the paprika, cider vinegar, 2 cups of beef broth, diced green chiles, stewed tomatoes, and hot pepper sauce.
11
Simmer the stew, uncovered, for an additional 30 to 45 minutes, stirring often.
12
Dissolve the masa harina in the remaining 1 cup of beef broth to create a smooth slurry.
13
Stir the masa slurry into the pot and simmer, uncovered, for 15 more minutes until thickened.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2232.9kcal

% Daily Value *
Total Fat 162.1g250%
Saturated Fat 49.9g250%
Cholesterol 531.2mg178%
Sodium 490.3mg21%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 177.1g355%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef stew, mexican, chili, beef chuck, beef round, chile, cumin, oregano, beer, masa harina, slow cook, savory, hearty, dinner, comfort food

Read it online: https://www.chefs-mate.com/recipe/reno-red-2/