Rich Red Cowboy Stew

1. 1

   Cut the meat into 1-inch pieces, rinse, and pat dry with paper towels.

2. 2

   Sprinkle with salt.

3. 3

   Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.

4. 4

   When oil shimmers, add enough meat to cover bottom in 1 layer.

5. 5

   Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.

6. 6

   Turn and brown on the other side, about 5 minutes more.

7. 7

   Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.

8. 8

   When last batch of meat has been removed, add the onion to pot and cook, stirring, until softened, about 3 minutes.

9. 9

   Return meat and any accumulated juices to pot and sprinkle in the chili powder and a pinch of salt.

10. 10

    Add the tomatoes and 1 1/2 cups water and let come to a boil; decrease heat , cover, and simmer until meat is very tender, 1 1/2 to 2 hours (check occasionally to make sure liquid doesn't evaporate; if sauce appears dry, add more water 1/4 cup at a time).

11. 11

    Remove from heat and let stand 5-10 minutes to settle flavors, then salt to taste before serving.

* Per serving · 4 servings · Values may vary.

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