Mexican Beef Stew

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I saw Rachael make this on Week in a Day awhile back. It looked & sounded so good. I was in the mood for beef stew and mexican and ran back across this recipe - so I decided to make it yesterday. I have to say it smelled awesome and looked awesome, but did not taste so awesome. It seems to be missing something. I also added a 2nd tbsp of honey and more salt and served w/lime, cilantro, sour cream & alvacado but...... The remainder is going in my freezer until I can figure out something to do with it. Perhaps enchaladas w/tomatila salsa. Any suggestions?

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For those who thought this recipe was too bitter: I modified this recipe to use in the slow cooker and after 6 hours of cooking, it was no longer bitter... actually divine. I caramelized the meat, onions and garlic according to the recipe. Then added the remainder of the ingredients to the slow cooker and placed it on low for 6 hours. My house smelled like a little bit of heaven.

The sour cream, black beans, lime and charred tortillas are a must. We wrapped up the meat like do-it-yourself tacos... added some avocado and green onion for garnish. Husband and baby approved!!!

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I had to improvise a little. I could not find dried ancho peppers at two different supermarkets so I bought a jar of La Costena Mole which is a concentrate of ancho peppers, cocoa, sugar and sesame seed. I used about 6 tblsn blended with the fire roasted tomatoes, 2 cups of beef broth and 3 chipotle peppers in adobo. I followed the recipe thereafter but actually forgot the beer! I know this is a completely different recipe but it was absolutely delicious and my husband came back for thirds! Also, there was enough sauce left over that I reused it the next day, simmering with 6 boneless chicken thighs for about 45 minutes. I love Rachels recipes and someday I'll try it the right way, if I can find dried anchos!

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Delicious! We used corn tortillas to roll the meat & topped with sour cream.

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To the reviewrs who found the dish too bitter...
Use semi-sweet chocolate as unsweetened cocoa powder IS bitter.
This was an excellent dish and you cannot substitute the ancho as it is just not the same!!

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This recipe is very very rich. I used a light lager beer instead of a dark beer which i think took some bitterness out. It is a must to serve with the lime, cilantro, sour cream and charred tortillas it completes the dish and brings it altogether. This dish is beautiful and full of rich flavors. No "Tex-Mex" here, real authentic mexican food.

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I also thought this was terribly bitter. Before I could eat it I mixed it with plain yogurt, lime juice, added more sugar, and put fresh tomatoes and cilantro, and then I still ate it with a beer and a corn cake to help make it more palatable. My husband took one bite and decided he'd cook his own dinner. I will not make this again and I don't recommend it. Disappointed because usually Rachel's recipes are reliable, but you can't win 'em all.

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I usually love Rachel's recipes, but this one was NOT SO GOOD. The combinations of spices, beer, etc., turned out to be very bitter on the palate. Granted, the lime did add a little brightness, but it just wasn't enough. Wouldn't make this again.

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I am trying new recipes to get out of my cooking rut so I tried this recipe because I have never used ancho chiles. I put everything in a crock pot after making the stew and cooked it on high for about 3 hours. Taste the sauce to see if it needs more salt. That is when I decided to add an extra tablespoon of honey. Before adding more salt and honey, I thought the sauce tasted a little bitter. I served the stew over rice, topped off with cilantro and a squeeze of lime and then added a dab of sour cream and some diced avocado and tomatoes along the side. It has a complex flavor and if you hadn't made it yourself you would wonder what was in it. A spicy, rich, and just enough warmth from the chiles flavor. Totally different than what I am used to. It is something to try when you are tired of the same old, same old.

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This was so good and easy. I did not have Ancho chilis so I used Negro chilis (dried pablanos, only less since they are just a bit hotter and added a quarter cup of raisins to add the sweetness when I reconstitued the chilis. I encourage people to try the dish, the leftovers became taco filling. FABULOUS!!!!!