Recipe by Chile Shack John and crew at Angelina’s Kitchen in Pittsboro, NC
Angelina’s always sources the beef and beef bones for this stew locally. Most recently they have been using Firsthand Foods. The roasted Anaheim and Poblano chiles come from Screech Owl Greenhouse and the black beans come from Cohen Farm.
Beef Broth (best to make the day before)
2 – 3 lbs good quality beef bones (marrow or knuckle bones when possible)
1 large onion
Salt and pepper to taste
1.5 – 2 lbs stew beef (the better your meat, the better your stew)
1 medium crushed onion
2-3 tbl crushed garlic
16 ounces (or more!) roasted green chile (the better the chile the better the stew)
3 small carrots cut into small cubes
1 small potato cut into small cubes
16 oz crushed or chopped tomatoes
Black Beans, optional
To Make Beef Broth
Place soup bones in a deep pot with, onion, salt and pepper and about 1 – 1.5 gallons water. Bring pot to boil and turn heat down to medium – you want the pot cooking with a few bubbles but not rocking boiling as that will make a watery broth.
Cook for about 3 hours. Drain broth into container and pick through bones making sure to poke any marrow back into the broth. Also any meat tidbits are delicious as well. If possible, let broth cool in fridge overnight, this will allow the saturated beef fats to come to the surface and you can toss it in the trash before using the broth. If you’re in a hurry then place the broth in your freezer for about 30 minutes and you can spoon most of the fat off the top.
To Make the Soup
Get a heavy bottom large pan. Put 1 tablespoon oil in pan and turn heat to high. Start browning cut stew beef in small batches, seasoning with salt and pepper for each batch. Pull out browned meat and repeat till all your meat is browned.
Deglaze the pan with the chopped onions. Cook for 2-3 minutes, then add the crushed garlic. Cook 1 – 2 minutes and add the chopped green chile. Turn the heat down and enjoy the excellent aroma in your kitchen!
Now add the carrots and potato, give a good stir. Add the meat back into the pot and add the broth. Cook on gentle heat for about 1 hour, stirring occasionally and adjust the seasoning to taste.
Now add the tomato and black beans. Cook another 30 min or so and viola .. soup is served!
Or …. Go to Angelina’s Kitchen in Pittsboro, NC and get a cup!