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Ancho Beef Stew

October 8, 2017



  • 1 1/2 pounds beef stew meat
  • teaspoon salt
  • ounces uncooked chorizo sausage or other sausage, casings removed
  • 1/2 cup chopped onion
  • cloves garlic, minced
  • 1/2 cup all-purpose flour
  • teaspoons ground ancho chile pepper
  • teaspoons Mexican-style chili powder or chili powder
  • 12 ounce bottle dark Mexican beer, such as Negra Modelo
  • 14 1/2 ounce can diced tomatoes, undrained
  • pounds Yukon gold potatoes, cut into 1/2-inch pieces
  • large carrots, peeled and cut into 1/2-inch pieces


  1. Preheat oven to 300 degrees F. Season stew meat with salt; set aside. In a 5- to 6-quart Dutch oven cook the sausage over medium-high heat until browned. Remove to a bowl with a slotted spoon. Add beef in batches to pan and sear until deep brown all over, about 5 minutes per side. Remove beef to bowl with sausage.
  2. Add onion to pot; cook 4 minutes or until lightly browned. Add garlic and cook 1 minute. Stir in flour, ground ancho chile pepper, and chili powder; cook 1 minute. Add beer and undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute. Return sausage and beef to pot, pushing beef into the liquid. Stir in potatoes, carrots and just enough water to cover the vegetables (about 2 cups). Return to boiling. Cover and bake 4 hours or until vegetables and meat are fork-tender. Spoon off excess fat before serving.

From → Beef, Chili, Recipes, Soups

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