Mexican Beef Stew with Mole Sauce

Ingredients

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, cubed 2 potatoes, cubed
• 2 ears of corn, cut into thirds 2 ears of corn, cut into thirds
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 dried ancho chilies, stemmed and seeded 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded 2 dried pasilla chilies, stemmed and seeded
• 1 cinnamon stick 1 cinnamon stick
• 2 cloves 2 cloves
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/4 cup (30g) almonds 1/4 cup (30g) almonds
• 1/4 cup (30g) peanuts 1/4 cup (30g) peanuts
• 1/4 cup (30g) sesame seeds 1/4 cup (30g) sesame seeds
• 2 tablespoons raisins 2 tablespoons raisins
• 2 tablespoons unsweetened cocoa powder 2 tablespoons unsweetened cocoa powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes, sliced carrots, cubed potatoes, and corn to the pot. Stir well to combine.
4. 4.
   In a separate pan, toast the dried chilies, cinnamon stick, cloves, cumin, and dried oregano over medium heat until fragrant. Remove from heat and let it cool slightly.
5. 5.
   In a blender or food processor, combine the toasted spices, almonds, peanuts, sesame seeds, raisins, and cocoa powder. Blend until it forms a smooth paste, adding a little water if needed.
6. 6.
   Return the beef stew meat to the pot and pour in the beef broth. Add the mole sauce paste and stir well to combine.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Season with salt and pepper to taste. Serve hot with warm tortillas or rice.

Treat your ingredients with care...

• Dried chilies — Toasting the dried chilies before blending them enhances their flavor. Be sure to remove the stems and seeds before toasting.
• Almonds, peanuts, and sesame seeds — Toasting these ingredients brings out their nutty flavors. Keep an eye on them while toasting to prevent burning.
• Beef stew meat — Choose a tender cut of beef, such as chuck or round, for the best results. Trim any excess fat before cubing.

Tips & Tricks

• For a spicier stew, add a pinch of cayenne pepper or a chopped jalapeño.
• If you prefer a smoother sauce, strain the mole sauce after blending to remove any remaining chili seeds or skin.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Adjust the thickness of the stew by adding more beef broth if desired.
• Serve the stew with a squeeze of fresh lime juice for a burst of citrus flavor.

Serving advice

Serve the Mole de olla in deep bowls, accompanied by warm tortillas or steamed rice. Garnish with fresh cilantro leaves and a sprinkle of sesame seeds for an added touch of freshness and texture.

Presentation advice

To create an appealing presentation, arrange the beef stew meat, vegetables, and mole sauce in layers in the bowl. Top it off with a drizzle of mole sauce and a sprinkle of sesame seeds. Serve with a side of warm tortillas or rice.