scrumptious June harvest rhubarb dessert! The delicious berries and rhubarb were harvested from our backyards by my neighbors Jenna and Natalie. The recipe was developed by us and will be served annually! While still warm, top with vanilla ice cream.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil
- 1 pound rump roast, cut into small cubes
- 2 onions, chopped
- 4 cloves garlic, crushed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper (Optional)
- 2 bay leaves
- 3 ½ cups beef stock
- ½ (10 ounce) can enchilada sauce
- 1 (4 ounce) can diced green chile peppers
- 3 ounces tomato paste
- 2 (15 ounce) cans pinto beans, drained
Instructions
- Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
- Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
- Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.
- This recipe is flavorful, but not hot. Increase cayenne pepper amount to add heat.
- I double the recipe and freeze half for camping or easy dinner for company.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 8 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 791 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Whole family loved it, definitely a keeper!!
Made it as the recipe says. So good and flavorful.
Made as written and this turned out perfectly. The beef was SUPER tender. You really do need to top it with all of your favorite toppings though in my opinion. I topped mine with avocado, cheese, sour cream, tomato, lime wedge, and baked tortilla strips.
Made the recipe exactly as is and my family loved it! This is a keeper for sure.