You are here

Laredo Beef's picture
  Lean boneless chuck 2 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Chili powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Large, chopped
  Canned whole kernel corn 16 Ounce (1 Can)
  Red kidney beans 1 Can (10 oz)
  Instant beef broth/1 beef flavor bouillon cube 1 Teaspoon (1 Envelope)
  Chili dumplings 8 (Adjust Quantity As Needed)

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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.3 (21 votes)
Laredo Beef Recipe