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The Pioneer Woman’s Braised Beef and Red Chilies is the Comfort Dish You Need Right Now

Prep Time
55 min
Cook Time
3h
Yields
6-8 servings

Using four different types of red chilies, this braised beef with red chilies recipe is perfect on top of tacos, for a make-ahead meal or to be paired with your favourite carb for a more filling dish – any day of the week.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

Recipe courtesy of Ree Drummond.

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ingredients

8-10
dried New Mexico chilies
4
cloves garlic
3
Tbsp olive oil
1
chuck roast (4-5 pounds), cut into 1-inch cubes
1
Tbsp kosher salt
1
Tbsp freshly ground black pepper
1
Tbsp ancho chili powder
2
tsp ground cumin
2
Tbsp tomato paste
1
large onion, sliced
2
cups beef stock
2
Tbsp sugar
2
bay leaves
Warm tortillas, shaved cabbage, sour cream, lime wedges and fresh cilantro, for serving
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directions

Step 1

Add the chilies and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for about 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)

Step 2

Preheat the oven to 275°F.

Step 3

Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chili powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.

Step 4

Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 ½ to 3 hours.

Step 5

Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

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