|Enjoy with a salad, over a baked potato, or right out of the bowl!|
3-4lb rump roast, trimmed of fat and cut into 1" pieces
3tbs butter, preferably organic or grass fed
1 onion, chopped (I used 1/2 of a leftover red onion and 1/2 of a yellow but any color will do)
5 cloves garlic, minced
2c sliced multi-colored bell peppers (I used one package Trader Joe's frozen Melange & Trios bell peppers thawed under running water. They only cost $1.69 per bag!)
16oz sliced baby bella mushrooms
1-28oz can whole tomatoes (San Marzano are best)
1-16oz can fire roasted diced tomatoes (Muir Glen is best)
2 ancho chiles in adobo sauce, minced + 1tbs reserved sauce
finely ground sea salt
chopped cilantro, for garnish
1. Generously salt your beef cubes. In a large saute pan, heat 1tbs butter over medium high heat. Add half of your beef chunks (enough to cover the pan in a single layer) and cook until deeply browned (about 5 minutes). Place in a large stock pot. Repeat with your remaining beef, adding more butter for each batch.
2. Add a bit more butter to the same pan and cook your garlic and onions until soft. Add them to the pot. Add the last of your butter and saute half of your bell peppers and mushrooms until the mushrooms are soft. Add to the stock pot.
3. Add the other half of your bell peppers and all of the whole tomatoes (reserve the juice for another recipe) into a blender or food processor. Pulse/blend until smooth. Pour it all into your stock pot.
4. Add a can of fire roasted diced tomatoes, chipotle chiles and sauce, cumin, and paprika. Stir well. Bring to a boil, then cover and simmer on low for about 2 hours (or until beef is tender). Season with salt if needed. Serve with cilantro. Enjoy!