Prep 15 mins
Cook 2 hrs
A hearty beef soup with Mexican flavors. This is not too spicy because my family wouldn't eat anything too hot - so spice it up to suit you and yours ;) or leave it family friendly :)
- 1⁄2 lb beef stew meat, cut in 3/4-inch cubes
- 1⁄4 cup flour
- 3 tablespoons vegetable oil
- 2 cups chicken broth
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 medium onion, medium, peeled and chopped
- 4 ounces diced green chilies, canned, diced
- 1 garlic clove, minced
- 1 1⁄2 teaspoons oregano
- 1 1⁄2 cups potatoes, peeled and diced
- 2 1⁄2 cups beef broth
- 15 ounces diced tomatoes, canned, diced
- salt, to taste
- pepper, to taste
- Dust the meat in the flour and brown it in 1 1/2 Tablespoons of the oil in a soup kettle.
- Add the chicken broth, bring to a boil, cover and simmer for 1 1/2 hours, stirring occasionally to loosen the browned flour/meat and to prevent the meat from sticking to bottom.
- Add the remaining 1 1/2 tablespoon of oil to a skillet and brown the carrot, celery, onion, green chilies, garlic and oregano.
- When the meat mixture is tender, add the browned vegetables, potatoes and tomatoes to the soup kettle.
- Add the beef broth to the skillet and bring to a boil, stirring to pick up any browned vegetable bits; add to the soup kettle.
- Bring soup kettle to a boil, reduce heat and simmer 20 to 30 minutes, until potatoes are tender.
- Add salt and pepper to taste.
- My family enjoys this with corn muffins or tortilla chips.