December 10, 2010

Ancho Chile Beef & Green Bean Stew

2 lbs. cubed stew beef, bite-sized
2 TBS. flour + 1 tsp. season salt
1 large sweet onion
5 cloves garlic, minced
1 large dried ancho chile, rehydrated in 1/2 c. water (water reserved) and chopped into thin strips
3 c. beef broth
1 can diced tomatoes, drained
12 oz. (about 3 cups) fresh or frozen green beans (NOT canned)
salt & pepper to taste

This was a cinch, and a fun twist on traditional crock pot stew.

Dip raw beef in flour/salt mixture.  Brown in a medium-high skillet with onion and garlic.  Throw into slow cooker, top with water, broth, chile strips and tomatoes. Season with salt and pepper.  Cook on low for 6-8 hours.  Add fresh green beans for the last 30 minutes of cooking.

Serve hot over rice.

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