Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
Hands-on Time
25 Mins
Total Time
55 Mins
Yield
Makes 2 qt.

Rich, beefy petite tender, the quick-cooking foundation of this stew and a supermarket steak cut from shoulder, looks and tastes like tenderloin but costs a third of the price. Can't find it? Try chuck-eye steak, which has good flavor but needs a little more trimming.

How to Make It

Step 1

Sprinkle beef with desired amount of salt and pepper. Cook beef in hot oil in a large, enamel cast-iron Dutch oven over medium-high heat, stirring often, 5 to 6 minutes or until browned. Transfer beef to a platter.

Step 2

Add onion to Dutch oven, and cook, stirring often, 3 minutes or until tender. Add garlic and next 3 ingredients; cook, stirring constantly, 2 minutes. Stir in tomato paste, and cook, stirring constantly, 2 minutes.

Step 3

Add chiles, next 2 ingredients, beef, and 1 cup water; bring to a boil. Boil, stirring occasionally, 20 minutes. Add salt to taste. Sprinkle with cornmeal. Cook, stirring constantly, 5 minutes or until thickened. Serve with desired toppings.

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