Laredo Beef Recipe
Ingredients
| 2 pounds lean boneless chuck | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1 Large, chopped | |
| Whole | 1 Can (10oz) | |
| Red kidney beans | 1 Can (10oz) | |
| 1 envelope instant beef broth Or 1 beef-flavor bouillon cube | ||
| Chili Dumplings | ||
Directions
1. Trim any fat from beef; cut beef into 1-inch cubes. Shake with flour, salt, chili powder, cumin and pepper in a plastic bag.
2. Melt enough fat trimmings in a kettle or Dutch oven to make 2 tablespoons drippings. Add beef, part at a time, and brown; stir in onion; saute, stirring, until soft.
3. Drain liquids from corn and beans into a 4-cup measure; add water, if needed, to make 3 cups; stir into beef mixture with instant beef broth or the bouillon cube; cover. Bring to boiling, crushing bouillon cube to dissolve, if used.
4. Simmer 2 hours, or until beef is tender. Stir in corn and beans; heat to boiling again.
5. While the vegetables heat, make Chili Dumplings. Drop batter by tablespoonfuls on top of boiling stew to make 12 mounds. Cook, 10 minutes; cover. Cook 10 minutes longer, or until dumplings are fluffy-light.
2. Melt enough fat trimmings in a kettle or Dutch oven to make 2 tablespoons drippings. Add beef, part at a time, and brown; stir in onion; saute, stirring, until soft.
3. Drain liquids from corn and beans into a 4-cup measure; add water, if needed, to make 3 cups; stir into beef mixture with instant beef broth or the bouillon cube; cover. Bring to boiling, crushing bouillon cube to dissolve, if used.
4. Simmer 2 hours, or until beef is tender. Stir in corn and beans; heat to boiling again.
5. While the vegetables heat, make Chili Dumplings. Drop batter by tablespoonfuls on top of boiling stew to make 12 mounds. Cook, 10 minutes; cover. Cook 10 minutes longer, or until dumplings are fluffy-light.
Chef
