Recipe: Mexican Stew With Fullblood Wagyu Beef

Sherry M Watson
Ratings : 4.7 ⭐ from 1686
⌛ 4 hours
🗒️ 23 ingredients
👩‍🍳 8 servings

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Today's highlight is the mexican stew with fullblood wagyu beef. This enjoyable recipe is simple and quick to prepare.

All you require are 23 ingredients and the willingness to follow 5 easy steps.

Recipe: Mexican Stew With Fullblood Wagyu Beef

Ingredients

  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Stewing
  • 2 QT Beef Stock
  • 3 Dried Ancho Chiles
  • 2 Dried Guajillo Chiles
  • 2 TBSP Grapeseed Oil
  • 5 Tomatillos (husks removed)
  • 1/2 CUP Cilantro Stems
  • 6 Slices Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/2 inch pieces)
  • 20 OZ Fire Roasted Tomatoes
  • 3 Yukon Gold Potatoes (medium diced)
  • 2 Large Carrots (medium diced)
  • 1 Large Yellow Onion (small diced)
  • 2 Poblano Peppers (medium diced)
  • 12 OZ Lager Style Beer (chef recommends Modelo Especial)
  • 2 TBSP Apple Cider Vinegar
  • 5 Garlic Cloves (minced)
  • 14 OZ Hominy
  • Kosher Salt & Freshly Ground Black Pepper (to season)
  • Garnishes
  • 1 Avocado (sliced)
  • 2 Jalapeños (cut into rings)
  • 4 OZ Sour Cream
  • Leaves Cilantro
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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "mexican stew with fullblood wagyu beef".

💡️ Once all the components are ready, you can prepare mexican stew with fullblood wagyu beef by following the 5 following steps:

Method

  • PREPARING THE CHILES Place the beef stock in a large sauce pot. Bring to a boil. Add in the dried ancho and guajillo chiles, and let them soften for 30 minutes
  • PREPARING THE FULLBLOOD WAGYU BEEF AND VEGETABLES In the meantime, heat a large Dutch oven with 2 tablespoons of grapeseed oil. Brown the Fullblood Wagyu beef bacon in the Dutch oven, while stirring constantly. Once browned, remove the bacon from the Dutch oven (leave the bacon fat). Add in the tomatillos, and cook for 5 minutes until browned and blistered. Then, remove them, and place them in a blend-er.
  • Season the Fullblood Wagyu beef for stewing with kosher salt and freshly ground black pepper. Place the beef in the Dutch oven. Sear the beef in the Dutch oven until browned. Once the Fullblood Wagyu beef has browned, add in the carrots, yellow onions, and potatoes. Sauté the vegetables and beef for 5 minutes.Then, deglaze the Dutch oven with the beer, while scraping the bottom with a wooden spoon to get up the bits. Add in the minced garlic, and turn the heat to low.
  • PREPARING THE CHILES, TOMATILLOS, AND CILANTRO MIXTURE Grab the blender with the browned tomatillos in it.Add the softened chiles and beef stock to the blender.Then, add the apple cider vinegar and cilantro stems to the blender. Purée the mixture, and add it into the Dutch oven (with the beef and vegetables) once blended
  • FINAL STEPS Add the fire roasted tomatoes to the Dutch oven.Season the ingredients in the Dutch oven with 2 teaspoons of kosher salt. Cook on low for 3 hours (Please note: This can be transferred to a crock pot and cooked on low for 4 hours if you prefer). Add in the diced poblano peppers and hominy to finish. Serve warm, and garnish with sliced avocado, cilantro leaves, rings of jalapeño, and a dollop of sour cream.Enjoy!

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