Waste Not Want Not, or Ancho Beef Stew

I wanted to make a stick-to-the-ribs meal for another really cold day.  I bought some lovely beef stew meat at the healthy store, not really knowing what I’d do with it.  Looking at several cookbooks, I couldn’t find anything I wanted to eat that night, or that I had the ingredients for.

I am really trying to use up some of the food I have in the house because I have so much in my tiny pantry that I’m starting to buy multiples because I simply can’t find anything.  And the freezer is even worse.  While digging around for some tomato puree for this stew, I found an old container of frozen red beans from last April.  I am also trying really hard to not waste any produce since I now buy it all at the organic farmer’s market.  Less waste equals more trips to The Farm.

While looking for the tomato puree, I found some homemade enchilada sauce instead.  So I used that and decided to make a southwestern style stew with Ancho chile.  Ancho chile is really something special in my book.  I love Mexican cooking, and I learned about it from reading Rick Bayless‘ cookbooks, which are awesome by the way.   I do not claim that this dish is in any way authentic Mexican.  I do claim however, that it is delicious.

Anyway, I am lucky that I live in a community that has a large Mexican population and lots of Mexican markets.  I get my Mexican ingredients at the market next to the tortillarilla I go to.  It is really worth seeking out the Ancho for this.  It is not the same as the chili powder at the supermarket, although you could use that if you had to.  This was another lucky improv.

ANCHO BEEF STEW

3 Tablespoons canola oil, divided

1 onion, chopped

1 red bell pepper, chopped

1 large carrot, peeled and grated

1 zucchini, diced small

3 cloves garlic, minced

1 Tablespoon flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1 lb. beef stew meat

1 cup water

1 can black beans, drained

2 cups enchilada sauce (homemade)

3 Tablespoons red wine vinegar

2 Tablespoons Ancho chile powder

1 teaspoon ground cumin

6 large sprigs cilantro, plus more for garnish

1 cup frozen corn, thawed

cheddar cheese, diced small

Heat 2 tablespoons oil in a large skillet over medium high heat.  Add the onion, bell pepper, carrot, and zucchini as you chop them.  Saute, stirring frequently until beginning to brown.  Add garlic and stir.  Cook two minutes more.  Pour contents into slow cooker, reserving the pan.  In a plastic bag, combine the flour, salt and pepper.  Add beef and shake until all pieces are coated.  Heat 1 tablespoon oil in same pan over high heat.  Shake excess flour off beef and add to the pan.  Cook until brown, then add to the slow cooker.  Replace pan over high heat and add water, whisking up the bits off the pan.  Bring to a boil, and add to slow cooker.  Add black beans, enchilada sauce, vinegar, chile powder, cumin, and cilantro sprigs.  Cook on high for one hour, then low for four hours.  Remove lid and cook on high one more hour.  When ready to serve, remove cilantro, add corn, and ladle into bowls.  Garnish with cheese and chopped cilantro.  Serve with cornbread, fresh tortillas, or rice.