The beef in this recipe gets very tender as it cooks. I usually serve this beef over rice, but tacos work really well too. If I have time I make my own salsa to use in the recipe. Plus, you will have lots leftover for chips and salsa before dinner.
1 tablespoon olive oil
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 cup bottled chunky medium-hot salsa
1/4 cup canned beef broth
1 glove garlic minced
2 tablespoons (packed) brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro, optional
1 tablespoon fresh lime juice
Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 30 minutes.
Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
Serve with heated tortillas for tacos or over rice. Other optional toppings – cheese, sour cream, avocado, green onions.
I’d also like to share my favorite knife.