As we welcome the vibrant energy of May, the Colorado Proud recipe of the month turns its spotlight to a dish that is as rich in history as it is in flavor: Mexican Red Chile Beef Stew.
While often known by its traditional name, Chile Colorado, this dish finds a perfect home in the Centennial State, where our world-class beef and legendary chiles create a culinary match made in high-altitude heaven.
Colorado’s agricultural identity is rooted deep in the ranching industry. When you choose Colorado beef for this month’s stew, you aren’t just buying an ingredient, you’re supporting a legacy. Colorado is a powerhouse in the American cattle industry, consistently ranking as one of the top states for beef production in the U.S. In 2026, our state continues to support an inventory of over 2.5 million head of cattle.
The beef industry is the largest sector of Colorado’s agricultural economy, contributing billions of dollars annually and supporting thousands of rural jobs. Beef is Colorado’s largest agricultural export and the largest export overall.
From the grasslands of the Eastern Plains to the high-mountain pastures, Colorado’s diverse geography allows for various raising methods — from grain-fed to grass-finished — all resulting in the premium marbling and flavor required for a slow-simmering stew.
Visit ColoradoProud.com for more recipes.
Mexican Red Chile Beef Stew
Shared by Cooking Con Claudia
Yield: 8-10 servings
Prep time: 10 minutes
Cook time: 2 hours
Ingredients
3 pounds chuck roast
4 teaspoons salt
1 tablespoon black pepper
4 tablespoons all-purpose flour
10 dried red chile pods
1/4 onion, diced
3 garlic cloves
1 tablespoon beef bouillon
2 teaspoons ground cumin
2 1/2 teaspoons oregano
4 cups water
2 bay leaves
Cooked rice, for serving
Make it Colorado:
• Colorado does beef really well. Finding local beef can be really easy. Head over to ColoradoProud.com to search for a producer or store near you.
• Colorado has lots of onion growers.
• Garlic is usually harvested in Colorado in July/August.
Directions
Prepare the beef: Cut the chuck roast into bite-sized cubes. Season with salt and pepper, then coat with flour.
Brown the meat: In a large pot or Dutch oven, sear the beef in batches until browned on all sides.
Prepare chiles: Remove stems and seeds from the chile pods. Toast them lightly in a pan, then soak in hot water until softened.
Blend sauce: Blend the softened chiles with onion, garlic, beef bouillon, cumin, oregano and some of the soaking water (or fresh water) until smooth.
Simmer: Pour the sauce over the browned beef. Add the 4 cups of water and bay leaves.
Cook: Cover and simmer on low heat for about 2 hours or until the beef is fork-tender.
Finish: Skim any excess oil from the top before serving.
Serve with rice, beans, or in burritos.
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