Kayla is a self-taught home cook and baker. Growing up with her grandparents, she would spend hours in front of the TV watching the Food Network. She and her grandmother would mold play-dough into different fruits and vegetables while watching cooking shows and have contests to see who made the most realistic dish. Eventually, Kayla moved on from play-dough and began to work with real food. On her blog, enrootkitchen.com, you’ll find recipes made from scratch for the home cook and baker ranging from all skill levels! She also showcases these dishes on her Instagram: @enrootkitchen.
a little bit about the recipe
When I first smelled Selefina’s Chili Up North spice blend, I was immediately inspired to make a Mexican version of beef stew. It’s hearty, filling, and perfect for this time of year!
SPECIAL EQUIPMENT:
Dutch oven
ACTIVE: 20m
INACTIVE: 4h
TOTAL: 4h 20m
PRINT RECIPE
directions
Wash and chop all of your veggies, set to the side for now. Preheat oven to 275 degrees Fahrenheit.
Sear the stew meat in your cast iron pot, then add in all ingredients.
Place the lid on your cast iron pot and bake for four hours.
Serve with some bread and enjoy!
expiry
Store in the fridge for up to four days.
tips
Searing the beef is optional, but HIGHLY recommended! It brings out more flavor :)
