Green-Chile Beef Stew

ingredients

• 3 pounds boneless beef chuck, trimmed and cut into 1.5 inch pieces
• 1/2 teaspoon black pepper
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 large white onions, chopped (1 1/4 quarts)
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 1 tablespoon ground cumin
• 1 (3 1/2 cups) can whole tomatoes in juice
• 2 cups water
• 1 pound fresh New Mexico green chiles or Anaheim chiles (9), roasted and peeled
•  ,
• Accompaniments: cooked pinto beans and rice

directions

Pat beef dry and season with pepper and 1 teaspoon salt.

Heat oil in a 10- to 11 inch-wide (5- to 1 3/4 gallons) heavy pot over moderately high heat until hot but not smoking, then cook beef in 3 batches, turning occasionally, until browned, 7 minutes per batch. Transfer as browned to a bowl using a slotted spoon.

Add onion and garlic to fat in pot and cook over moderately high heat, stirring and scraping up brown bits, until softened, about 8 minutes. Add cumin and remaining teaspoon salt and cook, stirring, 2 minutes. Return beef (with any juices accumulated in bowl) to pot and stir in tomatoes with juice and enough water to cover meat, then bring to a simmer.

Discard seeds, ribs, and stems from chiles, then cut lengthwise into 0.333 inch-wide strips. Add chiles to stew and gently simmer, uncovered, stirring occasionally to break up tomatoes, until meat is very tender, about 3 hours.

Cooks' note: Stew is best made 1 day ahead to allow flavors to develop. Cool completely, uncovered, then chill, covered. Reheat before serving.