Chile Colorado (Beef Stew in Guajillo and Ancho Sauce)

• 1 large Yellow onion
• 5 cloves Garlic
• 2 tbsp Vegetable oil
• 900 g Beef stew meat
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 1 tbsp Apple cider vinegar
• 750 ml Beef stock
• 2 Bay leaves

1. Peel and finely chop the onion. Peel the garlic cloves and set 2 aside for later, then roughly chop the remaining garlic.
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown well for 6 to 8 minutes, turning occasionally, then transfer to a plate.
3. Reduce the heat to medium and add the onion to the pot. Cook for 6 to 8 minutes until softened and lightly golden, scraping up any browned bits.
4. Add the chopped garlic, ground cumin, dried oregano, guajillo chili powder and ancho chili powder. Stir constantly for 30 to 60 seconds until fragrant.
5. Pour in the beef stock and bring to a simmer, stirring to dissolve the spices. Simmer for 5 minutes, then take the pot off the heat and carefully blend the sauce with the reserved garlic and the apple cider vinegar until very smooth.
6. Return the blended sauce to the pot and add the bay leaves and browned beef, along with any juices. Bring to a gentle simmer, cover, and cook on low for 60 to 65 minutes until the beef is tender and the sauce is brick-red and rich.
7. Uncover and simmer for 5 to 10 minutes to thicken slightly, stirring now and then so it does not catch. Remove and discard the bay leaves, then taste and adjust with a little more apple cider vinegar if you want a brighter finish.

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