2lbsbeef stew meatI have also used chuck roast cut into bite-sized chunks
4 cupswater
1largeonionminced
4clovesgarlicpeeled and minced
2tbspsmoked chile blend
1tspdried oregano
1tspground cumintoasted
1tspachioteyou can use ground achiote seeds or a paste (the paste will have other seasonings in it however)
2tbspred wine vinegar
1tspsalttaste as you go and add more if needed
Instructions
Heat oil over med-high heat in dutch oven or large iron skillet. Sear stew meat in oil until browned and then add water. Cover and simmer over low heat for about an hour.
While stew meat is simmering, saute the onion in the oil in a large skillet over medium heat until it is caramelized. This will take 5-10 minutes and the onion will turn translucent and golden, but not dark brown. When onion is caramelized, add the garlic to the skillet and saute for 30 seconds to 1 minute, being careful not to burn garlic.
1 large onion, 4 cloves garlic
Next, add smoked chile blend, oregano and ground cumin, achiote, vinegar and salt to caramelized onion-garlic mixture and cook for about 1 minute, stirring while cooking. Set aside.
When stew meat has finished simmering for an hour, add the onion-spice mixture to the stew pot. Cover and simmer 1 to 1 1/2 hours. Taste occasionally and add more salt if needed.