Go Back
–+ servings
Print Recipe
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Beef
Southern
Servings: 6

Ingredients

  • 2 lbs. chuck steak, trimmed & cut into 1½-inch chunks
  • 2 Tbsp. olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 cloves garlic, chopped
  • 2 dried ancho chilis, chopped
  • ½ tsp. cumin
  • 1 tsp. chili powder
  • ½ tsp. dried cilantro
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. salt
  • 2 bay leaves
  • 1 16 oz. can Rotel diced tomatoes with green chilis
  • 8 oz. tomato sauce or 50/50 tomato paste & water, (1 small can)
  • ½ cup chili sauce
  • 1 Tbsp. Worcestershire sauce
  • 2 16 oz. can of black or kidney beans, drained (optional)
  • 2-3 cups beef stock

Instructions 

  • Trim the chuck, separate into individual steaks, and cut into 1½-inch cubes.
  • Heat 2 Tbsp. of olive oil in the dutch oven on medium-high.
  • Brown the beef on all sides. Don't crowd the beef. Do it in mulitple batches and take your time.
  • Remove the beef from the dutch oven and set it aside.
  • Add more oil to the dutch oven if needed.
  • Sauté the onions and celery for 5 minutes.
  • Add the chopped garlic and chopped chilis and continue sautéing for 1 minute.
  • Return the beef to the dutch oven, add the dry spices, and stir to coat.
  • Add the remaining wet ingredients and beans(optional), cover with beef stock, and stir thoroughly.
  • Bring the contents to a boil and reduce to a simmer.
  • Cover the dutch oven and cook for 2-3 hours, stirring regularly, until the beef is fork-tender.
  • For the first two hours, add beef stock as needed to keep meat covered. Use water after the first two hours.