Colorado Beef Stew

Gather all the required components.

Combine chiles and 3 cups of water in a medium-sized cooking vessel, and bring it to a rolling boil. Take the pot off the heat source and let it sit for 30 minutes, allowing the ingredients to soften.

Carefully pour the mixture into a separate container, reserving any leftover cooking liquid in the process.

Add chiles and some of the reserved liquid to a blender, and blend until you achieve a smooth consistency. If needed, add more of the liquid to create a uniform sauce.

Pass the blended mixture through a fine-mesh strainer to remove any seeds or tough skin; set it aside for later use.

Cut the beef into 1- to 2-inch sized pieces. In a separate bowl, combine flour, salt, and pepper. Coat the beef pieces evenly with the seasoned flour mixture; set it aside.

Heat olive oil in a large cooking pot over medium heat. Sauté the onion until it becomes tender and translucent, taking about 5 minutes to achieve this.

Add a few beef chunks at a time, so as not to overcrowd the pot, and cook until they are evenly browned. Remove the seared meat from the pot, and continue browning the remaining pieces. Return the reserved seared beef to the pot.

Stir in the puréed chile mixture. Add enough beef stock just to cover the beef chunks, or according to personal preference. Bring the mixture to a boil over medium heat. Reduce the heat to its lowest setting, and let it simmer for 3 hours, or until the meat is tender. If necessary, adjust with more stock during the cooking process.