Prep 20 mins
Cook 2 hrs
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.
- 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
- Flour stew meat and slightly brown it in oil.
- Add all the other ingredients. Cook for about 2 hours very low heat or in slow cooker.
- Serve with warm flour tortillas or corn bread.
This recipe had everything in it that I liked. My husband liked the flavor (that's why I gave it 3 stars) but I thought it was bland and really needed a lot more green chilies. I did add a tsp of cumin. The one good thing about the recipe is the meat was very tender.
Wonderful stuff!!! I made a few small changes in prep because of time constraints.I browned beef stew meat and put in pressure cooker with onion, garlic and enough beef broth to cover.Cooked under pressure until meat was very tender. Then I added remaining ingredients,simmered for an hour or so and enjoyed. I did use one can of hominy in place of 1 can of pinto beans because I only had one can of pinto beans but hominy and green chili is so good together I knew it would work. Oh, yes, did not use the sugar.DH was sampleing from the pot way before dinner. This is a real keeper. Thanks Luvin Texas
Simple. Delicious. I used beef soup base instead of the bullion cube. I also added cilantro after the chili was done. I like the flavor of this with the green chilis.