Description
I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.
Ingredients
- ¼ cup vegetable oil
- 3 pounds beef chuck roast, cut into 3/4 inch cubes
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can roma tomatoes, with juice
- 2 (4 ounce) cans chopped green chile peppers, drained
- 1 (12 fluid ounce) can or bottle beer
- 1 cup beef broth
- 2 teaspoons dried oregano, crushed
- 1 ½ teaspoons ground cumin
- 2 tablespoons Worcestershire sauce
- salt to taste
- ground black pepper to taste
Instructions
- In a Dutch oven
- heat oil over medium heat until hot
- but not smoking. Pat the meat dry with paper towels and brown in batches
- transferring the meat with a slotted spoon to a bowl as they are done.
- In the fat remaining in the pot
- cook the onions until softened
- about 5 minutes. Stir in the garlic and cook for 1 more minute.
- Return meat to the pot with any juices in the bowl and add the tomatoes with juice
- chiles
- beer
- beef broth
- oregano
- cumin
- and Worcestershire sauce. Season with salt and pepper to taste.
- Bring to a boil and reduce heat. Simmer
- partially covered
- for 2 1/2 hours or until meat is tender.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Servings: 9