chile colorado recipe

Chile Colorado is a flavorful and hearty stew recipe made with stew meat simmered in a Mexican style red chile sauce until fall-apart tender. This Chile Colorado recipe can be made in the oven, stove top, Instant Pot or slow cooker.

Chile Colorado Recipe (Mexican Beef Stew)

Guajillo chiles *see notes about chiles

New Mexico Chiles

Chile de Arbol chiles

chicken broth

tomato roasted *see notes

beef chuck,

Salt and black pepper

olive oil, vegetable oil or canola oil

onion,

garlic cloves,

cumin

oregano

all spice

apple cider vinegar

masa harina

chicken bouillon (optional)

Salt and pepper

Prep the chiles

Remove the stems and seeds from the chiles.

Heat the chiles

Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total - in 2 intervals of 15 seconds each.

Quick Soak the chiles

Heat 2 cups of chicken broth until warm - you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.

Make Sauce

Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.

To Make the Red Chile Sauce

Season the meat

Season the beef with salt and ground black pepper to taste.

Sear the meat

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown. You may need to do this in batches to prevent over crowding the pot.&nbsp;Remove the seared beef to a plate and set aside.

Cook aromatics

When you are done searing all the beef, add the onions to the pot (add more oil if needed), and saute for about 3 to  4 minutes or until the onions become soft and translucent. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.

Cook stew

Return the beef and any collected juices back to the pot. Add the red chile sauce and the remaining broth and stir to combine. Bring to a boil. (If cooking in the oven or in the slow cooker, you can follow the instructions below).

Once boiling, reduce the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.&nbsp;

To Make the Chile Colorado Beef Stew

Oven Instructions

Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.

If Cooking In the Oven

Slow Cooker Instructions

Place the seared beef, saute onions, garlic and spices into the slow cooker. Add the chile paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is tender.&nbsp;

If Cooking In the Slow Cooker:

Instant Pot Instructions

Use the saute function to brown the beef Do it in batches not to overcrowd the pot. Remove from the Instant Pot.

When you are done searing all the beef, (see NOTE 1) add the onions to the pot (add more oil if needed), and saute for about 3 to  4 minutes or until the onions become soft and translucent. Add the garlic and the spices and cook for 30 seconds  stirring constantly. Turn the Instant Pot Off.

Pour the remaining broth into the Instant Pot and with a wooden spoon scrape any browned bits stuck at the bottom. Return the beef and any collected juices back to the pot. Add the red chile sauce and stir to combine.

Lock the lid on and check that the valve is set to seal. Cook on HIGH pressure for 30 minutes.

When the cook time is up, let the pressure naturally release for 10 minutes. Release the remaining pressure and carefully open the lid. Continue with the rest of the recipe below. You will use the saute function to simmer the sauce (with the cornstarch slurry) for 5-6 minutes.

If Cooking In A Pressure Cooker (Instant Pot)

Make a slurry

Make a Masa Harina Slurry: In a small bowl, mix the masa harina with 1/4 cup of the cooking liquid (beef juices) until the mixture is smooth. You can also use broth or water, if preferred.

Stir in slurry

Stir the masa harina slurry mixture and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 - 15 minutes).

Check seasoning and serve

Check for seasoning and add the chicken bouillon (optional) or salt and pepper, if needed. Serve.

After The Beef Is Tender (for all methods)

https://embed.mediavine.com/videos/orpz6ced6b0zhiq3xrqm

This rich and hearty Chile Colorado recipe is lip-smacking good! Beef chunks are simmered in a Mexican style red chile sauce until fall-apart tender. A delicious meal in itself and perfect for tacos or smothered burritos! Recipe instruction to be made n the stove top, oven and crock pot.

Chile Colorado Beef Stew

This restaurant-quality Chile Colorado recipe is easy to prepare and results in lusciously tender beef in the most amazing rich, mild red chile sauce. Serve it with rice, beans, and tortillas for an otherworldly dinner recipe!

Crock Pot Chile Colorado

guajillo chiles

ancho chiles

arbol chiles*

onion

beef broth or chicken broth

tsp cumin

garlic powder

tsp sea salt (to taste)

Tbsp avocado oil

lbs beef stew meat

gluten-free all-purpose flour**

tsp sea salt

½ tsp black pepper

bay leaves

Heat up a large cast iron skillet with 2 to 3 tablespoons of cooking oil such as avocado oil or olive oil to medium-high heat. Place the meat on the hot skillet in a single layer (this may take two batches depending on the size of your skillet). Allow the meat to brown for 2-3 minutes before flipping it to the other side and allowing it to brown for another minute or two, or until there is a nice golden brown crust on two sides. Transfer the meat to a plate and repeat this process for the remaining beef. Once the meat is browned, transfer the meat to the crock pot. 

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