Tangy Stew Meat Dish Recipe - Food.com

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Tangy Stew Meat Dish

By Mexi-Rosie on January 13, 2004

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Ingredients:

Servings:

2 lbs stew meat
4 cups water (1 liter)
1 medium onion
4 cloves garlic
2 cups stew meat stock
2 tomatoes, chopped
2 poblano peppers, peeled and deviened,in strips
1 cup orange juice
1/2 teaspoon thyme
1/4 teaspoon oregano
2 tablespoons vinegar, of your choice
2 teaspoons cornstarch
salt and pepper

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Directions:

Prep Time: 15 mins

Total Time: 1 hr

1 Cook the meat by your method of choice (pressure cooker,braising on stove top or crockpot) with 4 cups water,1/4 of the onion (chop the rest and reserve for next steps), 2 whole peeled garlic cloves and salt.
2 Cook until meat is tender.
3 Take the meat out of cooking pot and sieve the stock, reserving 2 cups.
4 Cook the rest of the ingredients, except cornstarch, over medium heat until it boils.
5 Dissolve cornstarch in 1/4 water, add to previous ingredients and stir until it mixes in.
6 Add the meat, season with salt and pepper, cover the pot, and simmer for 10 more minutes.

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About This Recipe

Tangy Stew Meat Dish

By Mexi-Rosie

on January 13, 2004
ID #80967

Another everyday Mexican food dish. On the tangy side because of orange juice and vinegar. Cooking time (45 minutes) if cooked in pressure cooker, more if by another method.

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