Chile Mango Beef Stew

Ingredients

 * 1½ lbs beef, lean, trimmed and cut into ½ inch pieces
 * 2 tbsp olive oil
 * 1 tsp chile powder
 * 1 tsp sea salt (to taste)
 * 1 tsp ground black pepper
 * 2 large red potatoes, cut into eight pieces each
 * 4 large carrots, slivered into 1 inch long pieces
 * 1 yellow onion, coarsely chopped
 * 3 cloves garlic, coarsely chopped
 * 1 tsp Mexican oregano

Sauce

 * 2 cups chicken stock
 * 1 cup mangos, diced
 * 1 tbsp lime juice
 * 1 cup tomatoes, diced
 * 1 tbsp raisins
 * 1 dried chipotle chile, toasted
 * 3 dried ancho chiles, toasted
 * 4 dried New Mexico chiles, toasted
 * 1 tsp dried cumin seed, toasted

Directions

 * 1) Saute onions and garlic in heavy skillet with 1 tbsp.
 * 2) olive oil.
 * 3) Transfer to heavy cooking pot or crock pot.
 * 4) Sprinkle salt, black pepper, and chile powder on beef stew meat.
 * 5) Brown beef in the skillet with olive oil and transfer to the cooking pot.
 * 6) Add potatoes and carrots to cooking pot.
 * 7) Sprinkle with oregano.
 * 8) For the sauce combine the chicken stock, diced mangos, tomatoes, lime juice and raisins in skillet.
 * 9) Bring to a boil and remove from heat.
 * 10) Wash then toast dried chiles by removing stems and seeds and placing on a cooking sheet with cumin seed in a 250 °F oven for a few minutes until the chiles are softened and aromatic.
 * 11) Do not burn chiles.
 * 12) Add to skillet containing boiled sauce ingredients, cover and allow to sit 20 – 30 minutes until chiles are soft.
 * 13) Transfer chiles and some of the liquid to blender.
 * 14) Blend starting on low and gradually increase speed.
 * 15) Add the remaining sauce ingredients and reblend thoroughly.
 * 16) Pour over meat and vegetables in cooking pot, bring to low boil then reduce heat and simmer until everything is tender.
 * 17) Several hours to all day.
 * 18) Serve with flour tortillas or sourdough bread.