Sonoran Beef

By kimvess

Ingredients

• 1 1/2 pounds beef flank steak or beef skirt steak
• 1 tablespoon olive oil
• 1 cup chopped onion (1 large)
• 1 fresh jalapeno chile pepper, stemmed, seeded, and finely chopped*
• 1 tablespoon minced garlic (6 cloves)
• 1 29 ounce can tomato sauce
• 1 14 1/2 ounce can beef broth
• 1/4 cup ground ancho chile pepper
• 2 tablespoons paprika
• 1 tablespoon unsweetened cocoa powder
• Kosher salt
• 1 15 - 16 ounce can garbanzo beans (chickpeas), rinsed and drained
• 4 ounces fresh green beans, trimmed and cut into 1-1/2 inch pieces

Details

Servings 6
Preparation time 30mins
Cooking time 120mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.
Cut steak in half. In a Dutch oven brown steak, half at a time, in hot oil over medium-high heat. Transfer browned meat to a cutting board. Let stand for 5 minutes. Thinly slice meat against the grain. To Dutch oven add onion, jalapeno chile pepper, and garlic; cook for 3 to 5 minutes or until softened. Stir in sliced beef, tomato sauce, broth, ground ancho pepper, paprika, cocoa powder, and 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.

2.
Stir in garbanzo beans and green beans; cook, uncovered, about 30 minutes more or until meat is tender, adding water if necessary. If desired, season to taste with additional salt. Serve in bowls as a stew.**