This hearty “Reno Red” is a robust, slow-simmered beef stew that captures the essence of traditional Mexican-inspired comfort food. Despite the original title’s suggestion of a beverage, this recipe delivers a thick, savory dish featuring coarse-ground beef chuck and round. The meat is browned until crisp, then simmered for over an hour with a complex blend of spices including ground chile, cumin, garlic, and onions. A unique twist involves steeping dried oregano in warm beer, which adds a subtle, earthy depth to the sauce. Diced green chiles, stewed tomatoes, and a touch of vinegar brighten the rich beef broth, while masa harina thickens the stew to a luxurious consistency. Perfect for cold evenings, this dish offers deep, smoky flavors and tender chunks of meat that melt in your mouth. It is an ideal centerpiece for family dinners or potlucks where bold, satisfying flavors are appreciated.
Reno Red
Description
This hearty "Reno Red" is a robust, slow-simmered beef stew that captures the essence of traditional Mexican-inspired comfort food. Despite the original title's suggestion of a beverage, this recipe delivers a thick, savory dish featuring coarse-ground beef chuck and round. The meat is browned until crisp, then simmered for over an hour with a complex blend of spices including ground chile, cumin, garlic, and onions. A unique twist involves steeping dried oregano in warm beer, which adds a subtle, earthy depth to the sauce. Diced green chiles, stewed tomatoes, and a touch of vinegar brighten the rich beef broth, while masa harina thickens the stew to a luxurious consistency. Perfect for cold evenings, this dish offers deep, smoky flavors and tender chunks of meat that melt in your mouth. It is an ideal centerpiece for family dinners or potlucks where bold, satisfying flavors are appreciated.Directions
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Melt the cooking oil or suet in a large, heavy-bottomed pot over medium-high heat.
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Add the coarse-ground beef round and chuck to the pot.
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Break up any lumps of meat with a fork and cook, stirring occasionally, until the meat is evenly browned.
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Stir in the ground chile, cumin, minced garlic, chopped onions, and whole black peppercorns.
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Add a small amount of water to barely cover the ingredients.
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Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary to prevent drying out.
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Stir the crushed red chiles and chile caribe into the meat mixture.
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In a small cup, steep the dried oregano in 1/2 cup of warm beer for about 10 minutes to make an oregano "tea."
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Strain the oregano-beer mixture and stir the liquid into the pot, discarding the solids.
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Stir in the paprika, cider vinegar, 2 cups of beef broth, diced green chiles, stewed tomatoes, and liquid hot pepper sauce.
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Simmer the stew, uncovered, for another 30 to 45 minutes, stirring often.
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Dissolve the masa harina in the remaining 1 cup of beef broth to create a smooth slurry.
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Stir the masa slurry into the pot and simmer for an additional 15 to 20 minutes until the stew has thickened to your desired consistency.
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.
