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This easy, one-pot meal that just gets better by the day. The beef can be swapped out for pork or lamb - just ask your butcher for any braising or stew-meat cuts. The guajillo chilies, which you rehydrate before blending into a sauce, are super delicious but not super spicy, which is why you can get away with using eight of ‘em.
2 cups chicken stock
8 dried guajillo chilies
3 tablespoons olive oil
2 ½ pounds beef shoulder, cut into 1 ½-inch chunks
1 tablespoon kosher salt, plus more for seasoning
¾ cup diced onion
6 garlic cloves, smashed
1 tablespoon ground ginger
1 tablespoon sugar
Warmed corn or flour tortillas and cooked rice, for serving
The classic French beef stew, reimagined with an extra oomph of spice from gochujang, a Korean chile paste.
Fall-off-the-bone meat submerged in a savory, tomatoey bath.
One pot, one sheet pan, many happy bellies.
