Ingredients
Scale
- 5 lbs beef stew meat, diced into 2 inch pieces
- 5 lbs beef ribs, chop into 3 inch pieces
- 10 cups beef broth, low sodium
- 10 cups chicken broth, low sodium
- 3 1/2 cups Las Palmas Enchilada Sauce chili based
- 2 white onions, chopped
- 2 bell peppers, chopped
- 1 habanero pepper, diced
- 5 cloves garlic, minced
- 2 tablespoons oregano, dried, crushed
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- extra virgin olive oil
- rice to serve
- bread to serve
Instructions
- Mix seasoning blend and set aside.
- Rinse meat and place in a large bowl.
- Coat meat with about 2 tablespoons of olive oil, mix well.
- Coat meat with 3 tablespoons of seasoning blend, mix well, and set aside.
- Heat a large soup pot over medium heat, add 3 tablespoons of olive oil.
- Sear meat in batches, around 2 minutes per side.
- Remove meat from pan and place on a dish, repeat until all the meat is seared.
- Add more oil to pan as needed.
- Add vegetables to pan and saute for about 5 minutes.
- Season vegetables with 1 tablespoon of seasoning blend.
- Add meat back to pan, mix well.
- Add broth to pan, bring mixture to boil.
- Add remaining seasoning blend.
- Reduce heat and simmer for about 4 hours.
- Add enchilada sauce to pan and simmer for 40 minutes more.
- Serve with hot rice and bread
Notes
I use Las Palamas Enchilada sauce that is chili based. Here’s a link.
http://www.laspalmassauces.com/products/las-palmas-medium-red-enchilada-sauce/
Nutrition
- Serving Size: 6-8