Beef Tacos with Gravy

You have to trust me, taco gravy is real and it is really good.  This gravy is not thickened only because I didn’t thicken it.  You are welcome too, though beware of thickening it early, it will burn if you try to do this in the oven. 

Someday soon I’ll drag out my camera and start taking food porn pictures again.  Anyway, trust me, this is yummy.

2 lbs stew beef
1 large onion, chopped
4 green onions chopped
4 cloves garlic, sliced
1 tblsp coriander seeds
1 tblsp paprika
2 tsp chili powder
fresh oregano (I put 4 sprigs in)
3 chipotle chilis & adobo from the can
1 tblsp beef base
Water to cover
1/2 bottle good Texas beer (drink the rest of the bottle)
salt & pepper to taste

Pre-heat oven to 325
In a dutch oven like the lovely blue number certain wonderful ladies gave me:
(on the stove top, obviously, on med-high)
Brown the beef, remove it and the juice, set aside.
Saute the onions and garlic till golden. Do not burn.
Add the spices and toast.
Add the oregano, chipotle and beef base.
Stir to toast a little.
Add the beer & water. Stir.
Throw that in the oven and leave it there for about five hours. Check it and add more water.

Eat it with fresh taco shells, cheese, guac, salsa, chopped green onions and cilantro.

 
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