Easy to make, very flavorful, I eat it at least once a month.
- Carbohydrate 14.4346201992658 g
- Cholesterol 112.266 mg
- Fat 33.1949534795544 g
- Fiber 6.14534101989425 g
- Protein 35.3623433100393 g
- Saturated Fat 12.8075577871376 g
- Serving Size 1 1 Serving (280g)
- Sodium 261.282336988859 mg
- Sugar 8.28927917937154 g
- Trans Fat 4.43293980907077 g
- Calories 511 calories
Step-by-step
- Dice and brown meat, dice and brown onions in a large covered pot.
- Add meat, onions, beans, tomatoes, stock, chili powder, garlic, red wine and BBQ sauce.
- Simmer for 2 to 3 hours, stir often, then add Roux to thicken.
- Serve with cheese, onions, fresh sliced chili peppers.
- 8 to 10 people.
Unlike a quick skillet ground beef preparation, a braised cut like chuck roast demands extended low-temperature cooking to break down tough connective tissue into gelatin. Searing the cubes thoroughly in a heavy-bottomed Dutch oven builds the necessary fond on the pan floor before any liquid enters the vessel. Deglazing that fond with red wine releases caramelized proteins back into the sauce, laying down a deep savory foundation that standard stock alone cannot achieve. Adequate browning transforms the character of the beef long before it reaches the simmering stage.
Adapting this formulation for different nutritional requirements is straightforward because the flavor relies primarily on the spice blend rather than dairy or gluten derivatives. Swapping the standard wheat-and-fat thickening agent for a cornstarch slurry maintains a glossy finish without introducing gluten for those with sensitivities. Vegetable stock can replace chicken stock to alter the protein profile, while canned pinto or black beans substitute seamlessly for the traditional ranch style variety depending on pantry inventory. Adjusting the liquid volume compensates for variations in bean starch absorption during the long simmer.
Determining doneness in a chuck roast stew relies entirely on physical inspection rather than internal temperature probes since connective tissue breakdown occurs across a thermal range. Pressing a cube of meat against the side of the pot with a wooden spoon should reveal whether the fibers yield completely under moderate pressure without excessive resistance. If the beef offers a springy resistance, the collagen has not fully converted and the pot requires additional simmering time. Patience during this phase guarantees tender morsels that absorb the surrounding chili powder and garlic notes.
Allowing the finished pot to rest off the heat for twenty minutes lets the suspended fats settle and stabilizes the viscosity provided by the roux. Storing leftovers in an airtight glass container within the refrigerator for up to four days improves the overall taste as the spices continue marrying. Reheating portions gently on the stovetop over medium-low heat prevents the beef from toughening while ensuring even temperature distribution throughout the pot.
