Total time: 5 hours
Season beef with salt & pepper:
- 3 pounds beef chuck
- Kosher salt
- Freshly ground black pepper
In a stock pot over high heat, brown on all sides:
- Beef
- 1 tablespoon canola oil
Remove the beef and allow to rest for at least 10 minutes. When rested, remove the layer of fat, and then cut into 3/4" cubes.
Meanwhile, make a medium roux:
- 1/2 cup flour
- 6 tablespoons butter
Saute until softened:
- 3 poblanos, seeded and chopped
- 1 large onion, chopped
- 1 teaspoon kosher salt
Saute until fragrant:
- 9 cloves garlic, minced
Add, and heat through:
- 8 Roma tomatoes, chopped
- 2 tablespoons fresh oregano (or 2 teaspoons dried mexican oregano)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 3 bay leaves
Add, and bring everything to a boil:
- Cubed beef
- 1 quart beef stock, plus an additional 1/2 quart set aside
Reduce over low heat, simmering very gently until thickened (~3-4 hours) and beef is tender. Skim fat from surface and stir every 15-20 minutes. If necessary, add additional stock (or water) to prevent the gravy from thickening until the beef is tender.
Season to taste:
- Kosher salt
Remove bay leaves.
Serve with:
- 2 dozen Flour tortillas
- 1 pound Sharp cheddar
- Big Red