Ingredients
Scale
- 3 tablespoons coconut oil, divided
- 2 New Mexico dried Chiles
- 1/2 medium red onion, diced
- 4–6 garlic cloves, roughly chopped
- 1 teaspoon cumin
- 1 teaspoon marjoram
- 1/2 teaspoon ground cinnamon
- 1 14 oz. can fired roasted crushed tomatoes
- 2 cups beef bone broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 lbs. grass fed beef stew meat, cut into 1 – 1 1/2 inch pieces
- 2 bay leaves
Instructions
- Heat 1 tablespoon of coconut oil over medium heat (Instant Pot sauté setting). Add in the dried chilies and heat up for 1-2 minutes or until fragrant. Remove the chilies from the pan and set on a cutting board.
- Add in 1 tablespoon of coconut oil, diced red onion and garlic. Sauté for 2-3 minutes. Pour in the cumin, marjoram, cinnamon, tomatoes, bone broth, salt and pepper. Brings up to a simmer for 2 minutes.
- Meanwhile, cut the stem off of the dried chiles and remove as many seeds as you can.
- Pour the sauce mixture in the basin of a blender along with the dried chiles. Blend until smooth.
- Add the remaining 1 tablespoon of coconut oil and the beef stew meat into the pot over medium heat. Let it brown for 8 minutes – stirring half way through to turn the pieces over.
- Pour in the sauce mixture and bay leaves. Set the Instant Pot on high pressure for 42 minutes.
- Release the steam and let sit for 10 minutes.
- Serve with garnishes like cilantro, crumbled cheese, corn tortillas and red onion.
Notes
Use an Instant Pot, Slow Cooker or Dutch Oven. Above instructions are to be used with an Instant Pot.
Step 6. Slow Cooker: set the temperature on high and cooking time for 4-6 hours. Dutch Oven: cook on low for 2 1/2 hours on low.
- Prep Time: 12
- Cook Time: 50
- Category: beef
- Method: instant pot
- Cuisine: stew