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Description

This beef stew in guajillo chilli sauce is a comforting and flavorful dish, perfect for cool autumn or winter days. The beef is slow-cooked in a rich and slightly spicy sauce made with guajillo chillies, garlic, onion, and tomato. The result is a tender and juicy meat that melts in your mouth. I usually accompany it with white rice and refried beans, a classic! It is ideal for a family meal or a special dinner. In addition, it can be prepared in advance and reheated, which makes it a perfect option for when you have little time. Go ahead and try it, you'll love it!

Ingredients (12 ingredients)

Preparation (6 steps)

Clean the guajillo chillies

Remove the stem from the guajillo chillies, cut them with scissors and open them to remove the seeds and veins. If you prefer a spicier touch, you can leave some seeds.

Soften the chillies

Place the cleaned chillies in a container and add 1½ cups of hot water. Let it rest for at least 10 minutes to soften.

Roast garlic, onion and tomatoes

In a pan or griddle, roast the 2 cloves of garlic, ½ small onion and 2 tomatoes. Turn them over so they toast evenly, avoiding burning, especially the garlic.

Prepare the sauce

Thermomix® Setting

3 min/Speed 10

Place the softened guajillo chillies, garlic, onion and roasted tomatoes in the Thermomix glass. Add a splash of the water where the chillies were soaked, 1 pinch of salt and 1 pinch of pepper. Crush 3 Min./Stufe 10 until obtaining a slightly thick sauce.

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Sauté the meat

In a separate pot or pan, heat 2 tablespoons of oil and add 1 kilogram of beef (in pieces or steak). Season with 1 pinch of salt and 1 pinch of pepper. Cook for 3 to 5 minutes on each side, until golden brown.

Cook the meat in sauce

Thermomix® Setting

6 min/212°F/Gentle stir speed 100 Reverse

Pour the guajillo chilli sauce over the meat in the pot. Add 2 bay leaves and cook over low heat for 6 Min./100°C/Sanftrührstufe. If you wish, add 3 cooked potatoes in pieces and rectify the seasoning with salt to taste.

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