Red Chile Braised Beef

1 jar Hatch Chile Colorado
3 1/2 lbs. beef chuck roast, cut into 3–4-inch chunks
kosher salt
freshly ground black pepper
1 quart beef stock
3 Tbsp. canola oil
2 medium onions, peeled and thinly sliced
1 tsp. ground cumin
1/2 tsp. ground coriander
1 Tbsp. brown sugar

Season the beef well with salt and pepper. Heat the oil in a large Dutch oven on medium high heat
Add beef to the pan in a single layer and sear until well browned on all sides.
Work in batches until all the beef is browned. Place in a bowl and set aside
Add onion to the pot and lower heat to medium.
Stir until soft and translucent, scraping the fond from the bottom of the pot
Add cumin and coriander to the onions and stir for another minute
Add brown sugar and beef stock and stir to combine.
Add beef and Chile Colorado and bring to a boil.
Lower to a simmer, cover and cook 1 1/2 -2 hours, until beef is tender
Serve over rice, with tortillas or in a taco with your favorite toppings

Click here for Hatch Chile Colorado