READY IN: 1hr 15mins
Recipe by deborah03

from the cookbook called seasoned with sun by the junior league of el paso. i make this all the time during the fall and winter months. my family loves it.

Top Review by Brenda 6

This is a fantastic recipe - Thank you! My husband is from El Paso and his father helped establish the first little league in El Paso so I knew I had to try this recipe. I did make a few changes; 1 1/2 pds cubed sirloin roast as I thought 3 lbs was too much meat; I only used 2 TLBS bacon grease and that was plenty; 1 cup chicken stock instead of 1/2 cup; 1 tsp pepper. This is one of my new favorite recipes and my husband really likes it too. Thanks again!

Ingredients Nutrition


  1. Brown beef and saute onions in bacon grease.
  2. Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
  3. Simmer over low heat until meat is tender.
  4. Add cubed potatoes during the last 30 minutes of cooking.
  5. This freezes well before the potatoes are added.
  6. This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
  7. It makes one gallon of stew.

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