Red Chile Stew

1 pound beef stew meat 1¼ teaspoon kosher salt, divided 1 teaspoon freshly ground pepper ½ teaspoon vegetable oil 2 medium onions, cut into small dice 1 large red pepper, cut into small dice 3 garlic cloves, finely chopped ¼ cup chili powder 1 tablespoon paprika 1 cup beer 1 can (28-ounce) plum tomatoes, tomatoes roughly chopped 2 chipotle peppers, pureed 2 cups chicken or beef stock 2 medium red potatoes, peeled and cut into 1” cubes**** (about 2 cups diced) 1 can (15-ounce) red beans, rinsed and drained

Calories 354 (45% from fat) • carb. 20g • pro. 29g • fat 18g • sat. fat 6g • chol. 79mg • sod. 555mg • calc. 53mg • fiber 5g

Season the beef all over with ¼ teaspoon of salt and the ¼ teaspoon of pepper. Heat an eight quart stockpot over medium heat. Once hot, add the oil to pot. Brown the beef on all sides in two batches – be careful not to overcrowd the pan. Be patient as well, be sure to let meat brown before moving – each batch should take about 8 to 10 minutes per batch. Reserve all browned meat in a stainless mixing bowl. Add chopped onions and peppers to stockpot. Sauté for about 3 minutes. Stir in the chopped garlic and continue to sauté for another 4 to 5 minutes until all vegetables are soft. Add the chili powder, paprika, and dried oregano to the vegetables and then stir in the reserved meat. Stir in the beer and let simmer until almost completely reduced. Add the canned tomatoes, pureed chipotles, and stock. Bring the stew to a boil. Once boiling, reduce temperature so that stew remains at a simmer. Simmer stew for about 3 to 4 hours, until meat is completely tender. Once tender add the potatoes and beans to the stew and continue to simmer for an additional 45 minutes. Stew is ready to serve at this point. Flavors are even better, however, the following day. ***Once potatoes are peeled and cut keep them submerged in cold water until they are needed to use.