Sunday, September 22, 2013

Beef enchilada stew





I love enchiladas. My favorite are the green chile enchiladas, but most any will do when a craving hits. Aside from the Hatch chiles I roast and freeze every year, I'm not a hands-on enchilada sauce girl. I'm totally okay with what's in the can. This is a riff on the beef barley stew, which enchilada sauce as part of the base, and I used regular red enchilada sauce from the can, although I'd love to try it with the Hatch green chile sauce as well!

We cooked this soup (where else?) over the fire, and again, I did not cook the meat first. If you plan to cook this on the stove, I would brown the meat first. Otherwise, if cooking over the fire, make sure you have a high enough flame that it is touching the bottom of the kettle for the majority of the cooking time.



Beef enchilada stew

3-4 lb. beef stew meat
1 12 oz. can enchilada sauce, divided
2 T. Worcestershire sauce
1 T. soy sauce
1 green pepper
1 yellow pepper
2 carrots
1 chile pepper - Hatch or jalepeno
1 small onion
2 cloves garlic
3 small tomatoes
4 leaves kale
1 cup barley
3 cups water
1 12-oz. beer, such as Miller Lite
3 t. beef base or boullion cubes
1 can black beans
1 t. salt
1 t. black pepper
1 t. Greek seasoning
1 cup shredded sharp cheddar cheese
1 cup light sour cream
Avocado slices, optional

Prepare fire or ask your trusty fire person to prepare it as you're putting the soup together. (I've asked my fire prep person to write a post on this particular issue, but have not received it yet... will keep ya posted!)

Mix 2 T. of the enchilada sauce with the Worcestershire and soy sauce. Dredge meat in mixture and let marinate while prepping vegetables. Seed and dice peppers. Slice carrots about 1/4 to 1/8 in. in width. Put on gloves to seed and dice hot pepper. Tear kale into small pieces, discarding the tough inner stem. Mince onion and garlic, and chop tomatoes. Put all vegetables into the kettle. Add barley, water, beer, beef base and black beans. Add meat and stir in seasonings.

Cook over the fire for about 45 minutes. On stove, bring to boil, then put to simmer for 45 minutes to an hour. Check carrots for doneness.

Let cool slightly, and serve warm. Garnish with cheese, sour cream and avocado, or even fried tortilla chips!





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