Recipe by bad kitty 1116
Delicious! Serve with warmed flour tortillas on the side. Excellent for chilly nights.
Top Review by Cook In Southwest
A very tasty green chile stew indeed! I made this twice. The first time it was way too hot because I had used some leftover beef that already had green chiles in it, so I ended up with about double the chiles. I did cool it off by adding more water and some leftover rice enough to eat it. I enjoyed it, in spite of the heat, enough to make it again according to the recipe. I really really liked it the second time. For those with tender taste buds, you may want to add the green chile at the end, tasting as you go. I used extra hot ones generously, plus tomatoes with jalapenos, so mine was still pretty spicy even though I followed the recipe. It was just the way I like it. Move over green chile chicken stew, you've got competition now.
- 2 tablespoons canola oil
- 2 1⁄2 lbs beef stew meat, boneless
- 2 medium onions, chopped
- 5 garlic cloves, minced
- 1 green pepper, chopped
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon sugar
- salt and pepper, to taste
- 1 (10 1/2 ounce) can condensed beef broth, undiluted
- 1 (10 ounce) can diced tomatoes with green chilies, mild, undrained
- 2 (4 ounce) canschopped mild green chilies
- 1 cup beer (or water)
- 1 (15 ounce) can pinto beans, rinsed and drained
- 2 -3 medium potatoes, peeled and chopped
- 1⁄2 cup minced fresh cilantro
- shredded monterey jack and cheddar cheese blend
- sour cream (optional)
- flour tortilla, warmed
Directions See How It's Made
- In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
- Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!