Name: Caldillo Durangueño, a Traditional Beef Stew from Durango, Mexico
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Cuisine: Mexican
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Bir Beef Carne Asada; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Chile Hatch Stuffed With Gouda Spread; Poblano Pepper; Hydroponic Tomato; Cebollitas Bunch; Elephant Garlic; McCormick Ground Cumin; SIGNATURE SELECTS Broth, Fat Free, Beef

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In a large stockpot, heat up the oil.
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Salt and pepper the beef.
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Add the beef to the pot and brown on all sides.

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Remove meat from pot and set aside.
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Drain any excess fat.
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Add the chile pasado and chile poblano to the pot.

Cook for 2 minutes. Stirring constantly.

In a blender, add tomatoes, onion, garlic, cumin and just enough beef broth to blend everything.

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Blend until smooth.
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Add the tomato mixture to the pot and stir to combine.

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Let cook for 1 minute.
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Return the meat to the pot.
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Add the remaining beef broth.
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Cover and simmer for 20 minutes.
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Don’t forget to check for salt.
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Serve and enjoy.
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Caldillo Durangueño, a Traditional Beef Stew from Durango, Mexico

Serves 6

20 mins prep

30 mins cook

50 mins total

What you need

How to make