Prep: 25 Mins Cook: 120 Mins

Molé-Style Beef Stew


  • 2 1/2 lbs. well-trimmed boneless beef chuck, cut into 1-inch pieces
  • 1 large onion, coarsely chopped
  • 3 cloves large garlic, halved
  • 1/4 cup olive oil, divided
  • 3 tbls. chili powder
  • 1/3 cup flour
  • 2 tbls. unsweetened cocoa powder
  • 1 1/4 teaspoon crushed dried oregano
  • 3/4 tsps. salt
  • 3/4 tsps. ground cinnamon
  • 1 cup water, divided
  • 1 can (14.5-oz.) whole peeled tomatoes
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 2 medium red bell peppers, seeded
  • 1/2 cup sliced ripe olives
  • 2 tbls. chopped fresh cilantro or parsley


Cook onion and garlic in half the oil in a large frying pan over medium heat until tender. Reduce heat to low; add chili powder and cook 3 minutes, stirring frequently. Remove from heat. Stir in flour, cocoa powder, oregano, salt and cinnamon. Gradually stir in 1/2 cup water. Place mixture in food processor bowl fitted with steel blade or in blender container. Cover and process until mixture is smooth. Add remaining water and tomatoes; process until smooth and blended.

Meanwhile brown beef chuck pieces (in 2 batches) in remaining oil in large pot. Pour off drippings. Add sauce, stirring to combine. Bring to a boil; reduce heat, cover tightly and simmer for 1 1/2 hours or until meat is tender, stirring occasionally.

Meanwhile chop red peppers into 3/4-inch pieces. Chop enough of the pieces into 1/4-inch cubes to measure 1/2 cup; reserve for garnish. Add larger red pepper pieces and continue cooking 10 minutes. Garnish with red pepper, olives and cilantro.

Photo: Courtesy of Beef Industry Council of the National Live Stock and Meat Board
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