It's that time of year!!

The time of year has come where the snow is falling and we all want to eat warm, hearty soup.  The smell of savory soup cooking while nestled up by the fire is the best feeling.  Enjoy this recipe!!!!

Ancho and Green Chile Beef Stew

2 lbs beef chuck, (cut in 1" pieces)

1/4 cup flour

1/4 cup dry red wine

3 tbsp. olive oil

1 pablano pepper, chopped

1/2 jalapeno pepper, minced

1 1/2 cup (roasted or canned) green chiles, chopped

1 yellow onion, chopped

5 carrots, chopped

3 stalks celery, chopped

2 tbsp. ancho chile powder

1 tsp. chile powder

1 tsp. white pepper

1 tsp. onion powder

1 tsp. garlic powder

small can tomato paste

28 oz can of diced tomatoes

32 oz store bought chicken stock (preferably organic)

16 oz store bought beef stock (preferably organic)

minced cilantro

Steamed Basmati rice

Coat beef in flour.  Heat oil in a large dutch oven or stock pot on med.-high heat, add flour coated beef chuck and cook until each side is lightly browned.  Remove beef from pot.  Deglaze the pan with the 1/4 cup dry red wine and reduce the liquid amount to 1/2.  Add peppers, chiles, onion, carrots, and celery and cook for 8 minutes until translucent and tender.  Add spices and tomato paste and stir until vegetables are well coated and mixture is aromatic.  Add diced tomatoes and broth.  Bring soup to a boil and reduce heat to med.-low.  Cover and cook for 3 hours.  Stir occasionally and scrape the bottom of pot to make sure that the soup is not sticking.  Serve over rice and top with minced cilantro.