Mexican Stew With Fullblood Wagyu Beef

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Mexican Stew with Fullblood Wagyu Beef. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mexican Stew with Fullblood Wagyu Beef is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. Mexican Stew with Fullblood Wagyu Beef is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Mexican Stew with Fullblood Wagyu Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Stew with Fullblood Wagyu Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mexican Stew with Fullblood Wagyu Beef is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mexican Stew with Fullblood Wagyu Beef estimated approx 4 hours.

To get started with this recipe, we have to first prepare a few ingredients. You can have Mexican Stew with Fullblood Wagyu Beef using 23 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Mexican Stew with Fullblood Wagyu Beef:

1. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Stewing
2. 2 QT Beef Stock
3. 3 Dried Ancho Chiles
4. 2 Dried Guajillo Chiles
5. 2 TBSP Grapeseed Oil
6. 5 Tomatillos (husks removed)
7. 1/2 CUP Cilantro Stems
8. 6 Slices Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/2 inch pieces)
9. 20 OZ Fire Roasted Tomatoes
10. 3 Yukon Gold Potatoes (medium diced)
11. 2 Large Carrots (medium diced)
12. 1 Large Yellow Onion (small diced)
13. 2 Poblano Peppers (medium diced)
14. 12 OZ Lager Style Beer (chef recommends Modelo Especial)
15. 2 TBSP Apple Cider Vinegar
16. 5 Garlic Cloves (minced)
17. 14 OZ Hominy
18. Kosher Salt & Freshly Ground Black Pepper (to season)
19. Garnishes
20. 1 Avocado (sliced)
21. 2 Jalapeños (cut into rings)
22. 4 OZ Sour Cream
23. Leaves Cilantro

Steps to make to make Mexican Stew with Fullblood Wagyu Beef

1. PREPARING THE CHILES
   Place the beef stock in a large sauce pot. Bring to a boil. Add in the dried ancho and guajillo chiles, and let them soften for 30 minutes
2. PREPARING THE FULLBLOOD WAGYU BEEF AND VEGETABLES
   
   In the meantime, heat a large Dutch oven with 2 tablespoons of grapeseed oil. Brown the Fullblood Wagyu beef bacon in the Dutch oven, while stirring constantly. Once browned, remove the bacon from the Dutch oven (leave the bacon fat). Add in the tomatillos, and cook for 5 minutes until browned and blistered. Then, remove them, and place them in a blend-er.
3. Season the Fullblood Wagyu beef for stewing with kosher salt and freshly ground black pepper. Place the beef in the Dutch oven. Sear the beef in the Dutch oven until browned. Once the Fullblood Wagyu beef has browned, add in the carrots, yellow onions, and potatoes. Sauté the vegetables and beef for 5 minutes.Then, deglaze the Dutch oven with the beer, while scraping the bottom with a wooden spoon to get up the bits. Add in the minced garlic, and turn the heat to low.
4. PREPARING THE CHILES, TOMATILLOS, AND CILANTRO MIXTURE
   Grab the blender with the browned tomatillos in it.Add the softened chiles and beef stock to the blender.Then, add the apple cider vinegar and cilantro stems to the blender. Purée the mixture, and add it into the Dutch oven (with the beef and vegetables) once blended
5. FINAL STEPS
   Add the fire roasted tomatoes to the Dutch oven.Season the ingredients in the Dutch oven with 2 teaspoons of kosher salt. Cook on low for 3 hours (Please note: This can be transferred to a crock pot and cooked on low for 4 hours if you prefer). Add in the diced poblano peppers and hominy to finish. Serve warm, and garnish with sliced avocado, cilantro leaves, rings of jalapeño, and a dollop of sour cream.Enjoy!

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