Durango-Style Spicy Beef and Potato Stew

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A rustic, brick-red beef stew from the northern state of Durango, slow-simmered in a smoky guajillo and tomato broth with potatoes and carrots. It's thinner than a typical stew, almost brothy, and delivers a deep, earthy heat that pairs perfectly with warm corn tortillas or rice.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 17 gFat
• 6 gSaturated Fat
• 26 gCarbs
• 5 gFiber
• 5 gSugar
• 32 gProtein
• 680 mgSodium
• 880 mgPotassium
• 65 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 135 mcgVitamin A

Ingredients

For the Chile Sauce

• 4 dried guajillo chiles, stems and seeds removed
• 1 dried chile de árbol, stem removed (optional, for heat)
• 2 Roma tomatoes, halved
• 1/4 white onion
• 2 garlic cloves, peeled
• 1 cup hot water

For the Beef Stew

• 1.5 lbs beef chuck, trimmed and cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1/2 white onion, finely diced
• 3 garlic cloves, minced
• 4 cups low-sodium beef broth
• 2 bay leaves
• 2 medium russet potatoes, peeled and cubed
• 1 large carrot, peeled and sliced into half-moons
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Directions

1. Toast the guajillo chiles and chile de árbol in a dry skillet over medium heat, pressing flat with tongs for about 30 seconds per side until fragrant; transfer to a bowl, cover with hot water, and soak for 15 minutes.
2. Drain the chiles (reserve 1/4 cup soaking liquid), then blend with the tomatoes, 1/4 onion, 2 garlic cloves, and the reserved soaking liquid until very smooth; strain through a fine-mesh sieve for a silkier sauce.
3. Pat the beef cubes dry, season with salt and pepper, and heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, about 3 minutes per side, transferring to a plate as done.
4. Reduce heat to medium and add the diced onion to the pot; cook for 3 minutes until translucent, then stir in the minced garlic and cook 30 seconds more, scraping up any browned bits.
5. Pour in the strained chile sauce and beef broth, add the bay leaves, and return the beef and any juices to the pot. Bring to a boil, then reduce to a low simmer, cover, and cook for 45 minutes until the beef is nearly tender.
6. Add the potatoes and carrots, cover, and continue simmering for 20 to 25 minutes until the vegetables are fork-tender and the broth has thickened just slightly to coat the back of a spoon.
7. Remove the bay leaves, stir in the cilantro, and taste for salt and heat. Ladle into deep bowls and serve immediately.
8. Optional finish: top each bowl with a squeeze of lime, crumbled queso fresco, or a side of warm corn tortillas and steamed white rice.

Cook’s Notes

• If you can't find guajillos, substitute with a mix of dried ancho and pasilla chiles for a deeper, slightly sweet profile.
• Sear the beef in two batches to get a proper Maillard crust — overcrowding the pot will steam the meat instead of browning it.
• Caldillo is traditionally a thin, brothy stew; if it reduces too much while simmering, simply stir in a splash of hot water to loosen.
• For a richer finish, stir 1 tablespoon of beef lard or a knob of butter into the pot just before serving.
• Leftovers taste even better the next day — store in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of broth.

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