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First recipe on zap.cooking is live! Texas style beef chili.

Zap Cooking

Tex-Mex Beef Chili - zap.cooking

Slow cooked tender beef and beans in a rich and flavorful chili sauce. Similar to a classic Texas style chili.

Texas Chili #foodstr

Psmo tenderloin #foodstr #steak #beef

Bright orange future.

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Black eyed peas & collards.

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Beef stew 2 tablespoon Butter and olive oil 1 lb Beef chuck or boneless short rib meat cut into 1 inch cubes 2 tablespoon All purpose flour 2 teaspoon Herb Seasoning or favorite seasoning blend 1 tablespoon tomato paste 1/4 cup red Wine (optional) 4 cups Beef stock 1/2 cup water 3 Carrots- medium dice 1 small Onion- medium dice 1/2 lb Potatoes (marble or small gold) 1/2 cup Peas or green beans Fresh herbs like thyme & rosemary (optional) 1. Heat oil and butter together in a Dutch over or crockpot 2. Season the beef with salt and pepper and sprinkle with flour to coat. 3. Sear the beef in the fat until you see some browning start. Add your seasonings, tomato paste, and any left over four. 4. Splash in some wine followed by the stock. 5. For a Dutch oven bring to a boil then reduce to a low simmer and cover. For crockpot set to simmer and cover. 6. Cook for around 1-2hours 7. Once beef is starting to show tenderness add the vegetables and cook covered an additional 30-45mins or until vegetables and meat are tender. 8. Option to thicken the stew even more, mix 1 tablespoon corn or potato starch with 2 tablespoon cold stock or water. Stir this slurry into the stew and boil for 1-2 minutes. Repeat this step if necessary to desired thickness. The fat in addition to the flour makes a “roux”. This helps to thicken the sauce. Adding the vegetables in later helps them keep some good texture and flavor not over cooking them. You can replace the beef with pork shoulder or butt and the beef stock with chicken stock to get a similar version.