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6 min read

Braised Beef w/ Poblano Pepper Sauce

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Suggested Wine Pairing: Teroldego

Recipe by Chef Randy Whiteford


  • 2 lbs Beef Chuck
  • 1 Yellow Onion (diced)
  • 5 Garlic Cloves (smashed)
  • 2 Fresh Poblano Peppers (diced)
  • 2 Dried Pasilla Chiles (de-stemmed & de-seeded)
  • 5 Sprigs Fresh Thyme
  • 1/4 cup Raw Cashews
  • 3 Tbsp Dark Chocolate (chopped)
  • 3 cups Chicken Stock


Preheat oven to 350ºF.

Cut beef into 2-inch pieces, season with salt and sear on at least two sides (in small batches). Transfer to a heavy-bottomed casserole dish.

Add remaining ingredients (except the chicken stock and chocolate) to the pan used to sear the beef. Sweat on medium heat for 5 minutes.

Transfer vegetables to the casserole dish and add chicken stock. Cover tightly with foil and cook in the oven until beef is very tender (about 3 hours).

Remove beef to a serving dish and keep warm.

Transfer vegetables and liquid to a blender. Add chocolate and blend until smooth, adjusting seasoning to taste.

Pour sauce over beef, mix gently, and serve.