Like all good New Mexican food, this is a wonderful recipe to cook on a relaxing Sunday afternoon. Not only is it comfort food for you and your family, but it will also supply you with plenty of leftovers for the week. Plus, the longer the flavors have to meld together, the tastier this recipe is!
Serves 6 to 10 people.
INGREDIENTS
- 3 tbsp olive oil
- 1 tbsp butter
- 2lbs sirloin, cut into cubes
- 1 large yellow onion, diced
- 6 cloves of garlic, minced
- 1 bay leaf
- 1 bottle beer, Negro Modella
- 1 cup fresh green chile, chopped, OR (1 to 2) 4oz can(s) of Hatch Green Chile
- 2 cups of roasted corn from Trader Joe’s (frozen)
- (1) 32oz. box of beef broth
- 2 beef bouillon cubes
- 1 tbsp Worcestershire sauce
- 1 tbsp Sriracha hot sauce
- 2 tbsp of tomato paste
- ½ tsp paprika
- ½ tsp salt
- Freshly ground pepper to taste
- 5 whole carrots, washed, peeled, and roughly sliced
- 4 large potatoes, sliced, and quartered
- Fresh chopped parsley to taste
- Optional: Corn starch as needed (see below cooking instructions)
PREPARATION
Heat oil and butter in a large pot over medium-high heat. Cut meat into cubes and brown meat in two batches. Set one batch aside on a plate after sufficiently browned.
Add diced onions to the pot. Stir and cook for two minutes until clear, then add garlic. Let cook for another minute before pouring in beer and beef broth. Then add Worcestershire, tomato paste, paprika, hot sauce, salt, pepper, bay leaf, bouillon cubes, and green chile. Cover and simmer on low heat for 1 ½ to 2 hours.
NOTE: The liquid should cook down to a thicker state. If it gets too thick, add more beef broth. Or if you desire like a thicker stew, add a corn starch base.
Add carrots, potatoes, and frozen corn. Cover and cook for an additional 30 minutes. Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread or jalapeno cornbread. Our favorite cornbread mix is from Trader Joe’s. If desired, sprinkle with chopped Italian parsley.
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