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  • Beef Stew Mole

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    Ingredients

    • 2 lb beef round, cut into 2" cubes
    • 1/3 c. all-purpose flour
    • 1 can (14 ounces) whole tomatoes, with juice
    • 30 whl blanched almonds, scant 1/4 c.
    • 1 med onion, quartered
    • 2 Tbsp. chili pwdr
    • 2 x cloves garlic
    • 1/2 tsp grnd cinnamon
    • 1 Tbsp. oil, preferably canola
    • 1/2 c. no fat beef broth
    • 1 ounce semisweet chocolate, coarsely minced
    • 1 Tbsp. canned diced green chilies
    • 1 1/2 Tbsp. salt
    • 3/4 tsp pepper
    • 3 x carrots, diagonally cut into 1/4"-thick slices
    • 1 x green pepper, cut into 1/2"-wide strips Cooked rice, optional In bowl toss beef with flour till coated, set aside. In food processor or possibly blender puree tomatoes with juice, almonds, onion, chili pwdr, garlic and cinnamon. In large pot heat

    Directions

    1. Oil over high heat. Add in beef; cook, turning, till browned, 3-4 min.
    2. Remove from pot; set aside. In same pot over low heat add in broth and chocolate.
    3. Cook, stirring occasionally, till chocolate melts. Stir in tomato mix, beef, chilies, salt and pepper. Increase heat to medium-high. Cover; bring to a boil. Reduce heat to low; simmer, stirring occasionally, till beef is tender, about 2 1/2 hrs. Stir in carrots and pepper strips during last 20 min of cooking time. Serve over rice, if you like.
    4. Serves 8

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