Mexican Braised Beef
Cook time
Author: Alicia Shaw
Serves: 6-8
- 3 pounds lean beef stew meat
- 1 tablespoon plus one teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon coconut oil
- 1 large onion, thinly sliced
- 4 cloves garlic, chopped
- (1) 16 oz. jar of salsa (I like Frontera's Tomatillo Salsa or World Table's Fire-Roasted Roma Tomato Salsa with Chipotle Roja)
- (1) 14.5 oz can beef broth (or chicken broth)
- Preheat oven to 300 degrees F.
- In a large bowl, toss the beef with the chili powder and salt.
- In a large heavy bottom pot, add the coconut oil over medium heat. Working in batches, brown the meat and set aside.
- Add the onion to the pan and cook until soft and translucent, about 5 minutes.
- Add the garlic, salsa, and broth. Stir to combine, then stir in the beef.
- Cover the pot and bake for 2½ hours.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/mexican-braised-beef/
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