The Only Stew You Need to Make this Winter! Authentic Chile Colorado

Gather the dried chiles: Guajillo, Ancho, and Chile de árbol.

Deseed the dried chiles by breaking them open and shaking out the seeds.

Place the deseeded chiles in a pot of boiling water. Add half a white onion (chunked) and garlic cloves.

Boil the chile mixture for about 15 minutes until the peppers are soft and rehydrated.

Trim excess fat from the chuck roast and cut it into bite-sized stew meat pieces.

In a bowl, combine flour and seasoning.

Lightly dredge the beef cubes in the seasoned flour, shaking off any excess.

Heat oil in a large pot or brazier, then brown the floured beef in batches to avoid overcrowding the pan.

Once browned, remove the beef and set it aside. Scrape the fond (browned bits) from the bottom of the pan to keep for later.

Remove the boiled peppers, onion, and garlic from the water and place them in a blender. Reserve the chile water.

Add some of the reserved chile water, dried oregano, and cumin to the blender.

Blend until smooth, adding more chile water as needed to reach a consistency similar to tomato soup.

Return the browned beef to the pot, pour the blended red sauce over it, and rinse the blender with beef broth to add to the pot.

Add a bay leaf, stir to combine, and bring to a simmer.

Cover the pot and let it simmer for about 2 hours and 15 minutes, or until the meat is tender. Stir occasionally and add more reserved chile water if needed.

Serve the Chile Colorado hot with tortillas and your favorite toppings.