Mexican Beef Stew

Mexican Beef Stew Recipe

It’s getting frosty over here in San Francisco! It’s officially coat, cuffing and cooking soup season so there’s a 100% chance that I’ll be in the kitchen trying to warm up. The first winter soup to make the cut was this Mexican Beef Stew with rice. Think: Tender beef, a citrusy kick and a subtle spice that’s not too overwhelming.

Mexican Beef Stew
Ingredients

5 tomatillos, diced
1/2 cup onion, diced
1 lb. beef stew meat
1 tsp. cumin
1 tsp.chili powder
4 dried chili de arbol
1 jalapeno, sliced thinly
1 bunch cilantro stems
6 cups vegetable broth
2 tsp. honey
Salt and cracked red pepper
Lime wedges

1. In a large, heavy-bottomed pan, bring your vegetable broth, dry spices, chili de arbol onion and cilantro stems to a boil. Bring them back down to a simmer and add in the beef, cilantro stems, onion, jalapeno, tomatillos and honey to the mix.

2. Meanwhile, use a rice cooker or a pot with equal parts water and rice to whip up some rice. You’ll be putting this at the bottom of your bowl when you serve up your soup.

3. Cook soup for about an 1 1/2 – 2 hours or until the stew meat is fully cooked. Spoon rice into your bowl, then cover with soup. For an extra tangy kick, squeeze in some fresh lime juice and garnish with a few cilantro leaves. Enjoy!

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