Beef, Green Chili and Tomato Stew |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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I printed this off of over 2 years ago,and made it several times, until my husband said he didn't like it THAT much. I wanted it again, so I added the potatoes - then it was great! So the spuds are optional Ingredients:
1/4 cup vegetable oil |
3 lbs boneless beef chuck roast, cut into 1 inch cubes |
2 onions, chopped |
2 garlic cloves, minced |
3 -4 red potatoes, cut into cubes |
1 (29 ounce) can roma tomatoes, with juice |
2 (4 ounce) cans chopped green chilies, drained |
1 (12 ounce) can beer |
1 cup beef broth |
2 teaspoons dried oregano, crushed |
1 1/2 teaspoons ground cumin |
2 tablespoons worcestershire sauce |
salt |
pepper |
Directions:
1. In a Dutch oven, heat oil over medium heat until hot.
2. Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
3. In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
4. Stir in the garlic and cook for one more minute.
5. Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
6. Season with salt and pepper to taste.
7. Bring to a boil and reduce heat.
8. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
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