Name: Braised Beef & Green Chili Rice Stew
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 4
Ingredients: Braised Beef; 3 pounds boneless chuck roast, trimmed and cut into 2 inch cubes; Sea salt and ground black pepper to taste; 4 tablespoons vegetable oil, or oil of choice such as olive or coconut; 1 medium onion, chopped; 2 teaspoons garlic, chopped or puree; 4 tablespoons Red Gold Tomato Paste; 4 cans Red Gold Original Diced Tomatoes + Green Chilies 10 oz; OR; 3 cans Red Gold Petite Diced Tomatoes with Green Chilies 14.5 oz; 2 limes, squeezed, juice reserved; 1/2 bunch fresh cilantro, washed and leaves chopped; Green Chili Rice; 2 1/2 cups white rice, cooked; 1 tablespoon vegetable oil; 1 small onion, chopped; 1 (4 ounce) can diced green chilies; 1 teaspoon garlic, chopped or puree; 3/4 cup whole milk; 2 teaspoons corn starch; 1/2 teaspoon salt; fresh ground black pepper, to taste; 6 ounces Pepper Jack Cheese, shredded or cubed

Ingredients

Braised Beef
3 pounds boneless chuck roast, trimmed and cut into 2 inch cubes
Sea salt and ground black pepper to taste
4 tablespoons vegetable oil, or oil of choice such as olive or coconut
1 medium onion, chopped
2 teaspoons garlic, chopped or puree
4 tablespoons Red Gold Tomato Paste
4 cans Red Gold Original Diced Tomatoes + Green Chilies 10 oz
OR
3 cans Red Gold Petite Diced Tomatoes with Green Chilies 14.5 oz
2 limes, squeezed, juice reserved
1/2 bunch fresh cilantro, washed and leaves chopped
Green Chili Rice
2 1/2 cups white rice, cooked
1 tablespoon vegetable oil
1 small onion, chopped
1 (4 ounce) can diced green chilies
1 teaspoon garlic, chopped or puree
3/4 cup whole milk
2 teaspoons corn starch
1/2 teaspoon salt
fresh ground black pepper, to taste
6 ounces Pepper Jack Cheese, shredded or cubed

Instructions

Braised Beef – Step one

Season beef chunks with salt and black pepper. In a large Dutch oven heat 2 tablespoons of oil over medium high heat. In batches, brown the beef cubes, remove and reserve.

Step two

Add remaining 2 tablespoons of oil and heat. Add onion and cook for 2 to 3 minutes. Add garlic and cook for 1 minute. Add tomato paste, mix and cook for 2 minutes. Add 4 cans of diced tomatoes, fresh lime juice, chopped cilantro, 1 teaspoon of salt, 1/4 teaspoon of black pepper and stir to combine. Add the reserved beef and any accumulated meat juices. Cover and bring to a simmer.

Step three

Reduce heat to low and cook for 3 to 3 1/2 hours, stirring gently once every 30 minutes or so until meat is pull apart tender. Taste and adjust for salt and pepper.

Green Chili Rice – Step one

Preheat oven to 350°F

Step two

Spray an 8×8 baking dish with non-stick spray

Step three

Heat a medium to large sauce pan over medium-high heat. Add onion, green chilies, and garlic and cook for 3-4 minutes.

Step four

In a small bowl, whisk together the milk and cornstarch. Pour mixture over onions and bring to a low boil and cook for 2-3 minutes to thicken. Add the pepper jack cheese and stir to combine and melt the cheese.

Step five

Add the cooked rice to the cheese sauce and stir to coat and combine. Pour into the prepared baking dish. Bake for 35-40 minutes until hot and bubbly.

Cook’s Note: Could also cook in a slow cooker after browning meat by cooking on low for 8 hours or high for 5 hours.

Red Gold Mild can be substituted for the Original flavor.