Julia Child made it fancy with her iconic Boeuf Bourguignon. But you don’t have to get fancy to make a delicious, satisfying good old-fashioned Beef Stew. With a half a dozen vegetables, some good stew meat, a packet of dry soup mix and a few seasonings, you can’t help but have one heck of a hearty meal! With our chilly winter evenings, Beef Stew is the perfect tummy warming comfort food and it’s about the easiest dish you can cook up! There are a few tips to making this recipe fantastic. First, grab a good stew meat. I prefer chuck roast because it has a bit of fat which adds a lot of flavor. (I have tried sirloin or other higher end cuts, but the chuck roast seems to offer the most flavor.) Once you cut it in cubes, dredge the meat in flour and brown in a skillet before adding to the Crockpot, Instant Pot or Dutch oven. After the stew is done, taste it, and if it needs a bit more flavor, just add a little beef bouillon. If you haven’t had Beef Stew in a while, make this recipe and you’ll be reminded of why it will always be one of America’s favorite family dishes!
Here in the Southwest we love or Hatch Chile season! We’re right in the middle of the harvesting these flavorful versatile chiles that are known for their perfect balance of sweet and heat. Besides elevating the taste of enchiladas and rellenos, we also love hatch chiles in stews, soups, sauces and even smothered on burgers. In my opinion, there is no better hatch chile then when roasted or charred. It’s easy to do on an outdoor grill, in the oven, or with a grate over your gas cooktop! Just keep turning the chiles until they blister, place them in a Ziploc back while still warm and let them sweat. he charred skin will come right off and then you can scrape the seeds out and dice! While you can used canned chiles for this Chicken Enchilada Soup, the hatch chiles takes the freshness and flavor to a whole new level! Oh! And those cornmeal dumplings? The perfect topper to a this hearty Southwestern favorite!