Beef Stew in Wine and ChileBoss

Beef Stew in Wine and ChileBoss

It’s the weekend and it’s the kind of slow day that you have been looking forward to all week. Whether you live alone, with a partner, with kids or just want a great dinner that you can have during the work week, here is a great meal. I love stews not only for their taste and versatility but how they make the entire house fill up with that great aroma.


  • 3 tablespoons olive oil

  • 2 pounds stew meat: 1 ½ pounds of beef and ½ pound of pork shoulder. Cut all of the meat into 1’ cubes

  • 1/2 large onion, finely chopped

  • 6 baby carrots, halved cross-ways

  • 8 very small red bliss potatoes

  • 1 stalk of celery, finely chopped

  • 2 tablespoons tomato paste mixed with ½ teaspoon of flour

  • ¾ cup red wine

  • ¾ cup ChileBoss™ New Mexico Red or ChileBoss™ New Mexico Mole

  • 2 tablespoons red wine vinegar

  • 3 cups water or beef broth (enough to cover the meat)

  • 1 large sprig rosemary

  • 2” piece of cinnamon stick (optional)

  • 1 small handful of roughly chopped cilantro

  • Sea salt and fresh ground pepper


  1. Place a large, heavy pot or Dutch oven over medium-high heat and add the olive oil. Season the beef with sea salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes.

  2. Remove the meat and reduce the heat.

  3. Add all the chopped vegetables to the pan and sauté for 3 minutes.

  4. Add the tomato paste and stir for 1 minute.

  5. Slowly add the red wine, making sure that all of the flour has been absorbed, then reduce the liquid by half.

  6. Add the meat back to the pan and raise the temperature.

  7. Add the water or broth, the ChileBoss™ Sauce, 1 teaspoon of salt and a generous grinding of pepper, the rosemary and the cinnamon.

  8. Bring to a boil, then reduce the heat to low and cover the pan and simmer gently for about 1½ hours. (You might want to cook the last half hour with the lid off to thicken the sauce.)

  9. If the mixture is dry, add more wine. After adding wine, cook an additional 15 minutes — you do not want this sauce to be watery.

  10. Five minutes before removing the pot from the heat, add the cilantro.

  11. When the meat is tender and the sauce is thick, remove from the heat and add about a ½ teaspoon of lemon zest, then correct the seasoning.

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