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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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From Recipes From America's Favorite Resorts . This recipe is from the Rancho Encantado at Santa Fe, New Mexico. It is my favorite stew and I beg you to please try this stew just as written. The flavors blend to make it almost sweet and mild taste. Make sure you use the MILD chili peppers to get that flavor, I've made the mistake of using the hot chili peppers and it changed the taste. So good with cornbread or garnish with tortilla strips. Ingredients:
2 1/2 lbs stew meat |
1/4 cup flour, season with |
salt and pepper |
2 (15 ounce) cans pinto beans |
2 (14 ounce) cans diced tomatoes |
2 (4 ounce) cans mild green chilies |
3 garlic cloves, minced |
1 beef bouillon cube |
1 medium onion, chopped |
2 tablespoons sugar |
Directions:
1. Flour stew meat and slightly brown it in oil.
2. Add all the other ingredients. Cook for about 2 hours very low heat or in slow cooker.
3. Serve with warm flour tortillas or corn bread.
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