Green Chile Beef Stew

from the El Paso Times newspaper in El Paso, Texas. It is made and served at the Koo-bah Cantina.

• Ready In: 3 hrs 35 mins
• Serves: 20

Ingredients

• 3  onions
• 4  tomatoes
• 2 (27 ounce) cans green chilies
• 10  garlic cloves
• 6  celery ribs
• 3  carrots
• 4  potatoes
• 2  gallons water
• 6  tablespoons  chicken stock or 6  tablespoons broth
• 3  lbs beef
• 3  tablespoons salt
• 3  tablespoons pepper
•  monterey jack cheese

Directions

1. In a really big pot, saute onions and garlic with about 2 tablespoons of olive oil.
2. Add tomatoes and green chile.
3. Add beef and water and cook on medium heat for ablout 3 hours until beef is cooked tender.
4. Add celery, potatoes, and carrots.
5. Add salt and pepper.
6. Add chicken stock.
7. Cook on medium-high heat for ablout 20 minutes until potatoes are done.
8. Serve stew in a bowl and top with Monterey Jack cheese. Serve with bread.