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Red Chile Meat

When I was pregnant with my first little guy, there were only a few things that I could make at home that I could eat. It was the weirdest thing. This recipe was something that my Grammy use to make and it just always hit the spot. I wrap it up in a tortilla with some refried beans and it is just so good!

Red Chile Meat

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  • 2 lbs beef stew meat, cut into bite sized cubes
  • 2 tbsp oil, divided
  • 1 tbsp flour
  • 1 (28oz) can of red chile sauce (I use Las Palmas)
  • 1/2 tsp garlic salt
  • 1/4 cup beef broth



Heat 1 tbsp oil in a large skillet with sides. Add stew meat and cook until browned. About 7-10 minutes.


Once browned, remove meat and set aside.


Heat 1 tbsp oil in the same skillet and add 1 tbsp flour. Brown for about a minute over medium high heat.


Add can of red chile sauce, garlic salt and beef broth. Whisk to remove lumps.


Add meat back in and simmer over medium low heat for 30-45 minutes or until meat is tender and sauce has thickened.

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