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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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This is a yummy recipe. After we eat it one night, I will shred the remaining meat and use it for enchiladas with the remaining sauce. Ingredients:
3 1/2 lbs stew meat, cut into 2-inch pieces |
2 (15 ounce) cans tomato sauce |
1/4 cup chili powder |
2 cups beef base (more may be needed depending on the size of your pot, be careful not to add too much though it can m) |
1 1/2 teaspoons garlic powder |
1 1/2 teaspoons cayenne pepper |
1/2 teaspoon black pepper |
6 tablespoons cornstarch |
1 tablespoon vegetable oil |
Directions:
1. In an extra large sauce pan heat oil over medium high heat.
2. Add meat, salt, black pepper and garlic powder and brown meat until it is lightly browned.
3. Add enough base to completely submerge beef, bring to a boil.
4. After meat is boiling cover and simmer for 1 1/2 hours, stirring occasionally.
5. Pour off excess juices, leaving just enough to barely cover meat.
6. Add remaining ingredients *except cornstarch.
7. Re-cover, cool, refrigerate until following day.
8. The next day heat the pan at medium heat until warm. Remove 1 cup of sauce and mix with cornstarch, making sure to eliminate all lumps.
9. Return cornstarch/sauce mix to pan.
10. Simmer for about 1 hour uncovered until meat is tender and sauce is thick.
11. This is great over rice or by itself.
12. You can also cook it all at once without refrigerating it over night, but I think it is more flavorful if left until the next day.
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