I wish I could take credit for this recipe but it is a Good Housekeeping one. This is a good weekend recipe since the cook time is at least 2 hours. This is a tomato recipe cooked in cast iron. Some people have concerns about tomatoes in cast iron but I have never had a problem in cooking.
- 4 teaspoons Extra Virgin Olive Oil (EVOO)
- 2 pounds Boneless Chuck cut into 1 inch stew pieces
- 2 medium Sweet Onions, chopped
- 3 cloves Garlic, peeled and pressed
- 3 tablespoons ground Ancho Chili, (Ancho powder is dried Poblano Peppers. Can substitute chili powder)
- 2 teaspoons Cumin
- Sea Salt
- 1 can (14 ozs) Rotel style diced Tomatoes with Green Chilies
- 1 can (15 ozs) Beef Stock
- 2 1/2 Cups Water
- 1 cup rinsed Wheat Berries
- 1 bottle (12 ozs) Dark Beer (Guinness or Beamish is great)
- 2 slices Bacon
- 2 Bay Leaves
- Sour Cream, Green Onions and grated Cheddar Cheese for garnish
In a large cast-iron Dutch Oven heat 2 teaspoons EVOO over medium high heat. Working in batches brown the meat in the hot EVOO. Set aside browned meat in a large bowl. Heat the remaining EVOO in the same Dutch Oven. Add the onions and cook until golden brown about 5 minutes. Stir in garlic and cook 30 seconds until fragrant. Stir in chili powder, cumin and 1/2 teaspoon salt. Cook for one minute. Return the meat to the Dutch Oven. Add tomatoes and broth. Heat to boiling. Reduce to low heat and simmer. Cover and cook for 1 1/2 hours.
In a different saucepan combine water, beer, wheat berries, bacon, bay leaf and 1/2 teaspoon salt. Cover and heat to boiling. Reduce the heat and simmer covered 1 1/2 hours. Drain wheat berries and reserve 1 cup of cooking water. Discard bacon and bay leaf.
Add the wheat berries and 1 cup cooking water to the meat mixture in the Dutch Oven. Reduce heat to low and simmer uncovered for 15 minutes or until wheat berries are tender. Garnish with sour cream, green onions and cheese if desired.