Sonoran Beef

Serve this protein-rich spicy beef stew with tortilla chips to scoop up every last bite of flank steak and garbanzo beans. A tablespoon of cocoa powder adds unexpected complexity.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Stand: 5 mins
  • Cook: 1 hr 30 mins

Sonoran Beef

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5.0 by 1 people

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Directions

  1. Cut steak in half. In a Dutch oven brown steak, half at a time, in hot oil over medium-high heat. Transfer browned meat to a cutting board. Let stand for 5 minutes. Thinly slice meat against the grain. To Dutch oven add onion, jalapeno chile pepper, and garlic; cook for 3 to 5 minutes or until softened. Stir in sliced beef, tomato sauce, broth, ground ancho pepper, paprika, cocoa powder, and 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
  2. Stir in garbanzo beans and green beans; cook, uncovered, about 30 minutes more or until meat is tender, adding water if necessary. If desired, season to taste with additional salt. Serve in bowls as a stew.**

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**

Another time, use the meat mixture as a filling for burritos. Just spoon it onto warmed flour tortillas and roll up the tortillas.

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Nutrition Facts (Sonoran Beef)

  • Per serving:
  • 322 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 74 mg chol. ,
  • 1696 mg sodium ,
  • 25 g carb. ,
  • 7 g fiber ,
  • 8 g sugar ,
  • 31 g pro.
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