Ancho Chili 

21/2 pounds Stew beef
3 dried Ancho chilies
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onions, chopped
2 tablespoons minced garlic
1 tablespoon tomato paste
1/4 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
11/4 cups beef stock
1/2 cup dry white wine
11/2 teaspoons chopped cilantro 

Remove stems from chilies and slit lengthwise. Scrape out seeds. 
Place in saucepan, add water and heat to boiling, reduce heat. 
Simmer until tender, about 15 minutes. Set aside. Heat butter 
with olive oil in a large heavy pot over medium heat. Sauté beef 
cubes, a few at a time, until well browned. Set aside. Add onions 
to pot, cook 1 minute. Add garlic, cook 2 minutes on high then 
reduce heat and cook for 4 minutes. Drain chilies, reserving 1/2 
cup liquid. Blend peppers with reserved liquid. Add to onions. 
Return meat and add the other ingredients. Heat to boiling, reduce 
heat and cook covered, under low heat for 11/2 to 2 hours.